Spicy Tofu Basil Fried Rice
A fragrant and fiery stir-fry featuring crispy tofu, aromatic Thai basil, and a savory chili-garlic sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 cups cooked jasmine rice (chilled)
- 14 oz extra-firm tofu, cubed
- 1 cup fresh Thai basil leaves
- 3 pieces Thai bird's eye chilies, minced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon coconut sugar
- 1 medium red bell pepper, sliced
- 3 tablespoons vegetable oil
- 2 stalks green onions, chopped(optional)
Instructions
- 1
Press the tofu for 10 minutes to remove excess moisture, then cut into small 1/2-inch cubes.
- 2
Whisk together the soy sauce, vegetarian oyster sauce, and coconut sugar in a small bowl to create the stir-fry sauce.
- 3
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat and fry the tofu until golden brown on all sides.
- 4
Remove tofu from the pan and add the remaining tablespoon of oil, then sauté the garlic and chilies until fragrant.
- 5
Add the bell peppers to the wok and stir-fry for 2 minutes until slightly softened.
- 6
Increase heat to high, add the chilled rice and the prepared sauce, breaking up any clumps and tossing constantly for 3-4 minutes.
- 7
Return the crispy tofu to the pan and fold in the fresh Thai basil leaves until they are just wilted.
- 8
Remove from heat immediately and garnish with chopped green onions before serving.
Nutrition per Serving
385
Calories
14g
Protein
52g
Carbs
14g
Fat
4g
Fiber
5g
Sugar
840mg
Sodium
Ratings & Reviews
No ratings yet
