Thai Fried Rice with Tofu

This quick dish gets a smoky flavor boost from packaged pregrilled tofu. Like most fried rice dishes, leftovers are even better the next day.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 43%
  • Fat: 12.3g
  • Saturated fat: 2.9g
  • Protein: 13.7g
  • Carbohydrate: 26.9g
  • Fiber: 3.2g
  • Cholesterol: 53mg
  • Iron: 3.5mg
  • Sodium: 701mg
  • Calcium: 149mg


  • 2 teaspoons roasted peanut oil
  • 2 teaspoons bottled minced ginger
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 (9.2-ounce) package original grilled tofu (such as Marjon), cut into 1/2-inch pieces
  • 1/4 cup flaked sweetened coconut, toasted
  • 1 tablespoon light brown sugar
  • 1 large egg, lightly beaten
  • 3 cups coarsely chopped bok choy (about 1 large head)
  • 1 1/2 cups frozen cut green beans, thawed
  • 1/4 cup chopped dry-roasted cashews, salted
  • 2 cups chilled cooked jasmine or basmati rice
  • 2 tablespoons soy sauce
  • 4 lime wedges


  1. 1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and next 3 ingredients; sauté 3 minutes. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.
  2. 2. Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Serve with lime wedges.
  3. Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.
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