Thai curry fried rice with tofu

By • June 13, 2016 2 Comments

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Author Notes: I have to admit, the first few times I tried tofu, I did not like it, at all. The texture was completely off and it tasted very, very bland! But then I got introduced to extra-firm tofu and to this day that is the only kind of tofu I want to eat! Its firm texture makes it easy to work with and I love how it soaks up all the flavors of the dish.
Our favorite Thai restaurant in town serves an amazing green curry fried rice that we are very fond of. It is not your usual fried rice with crispy, charred bits but rather their fried rice is soft and a little mushy, coated in an intensely flavorful curry. This is my attempt to come up with my own version of a Thai curry fried rice. Enjoy!

p.s Since I was making this for my vegetarian husband, I avoided using fish sauce and instead opted for the maggi seasoning. Feel free to use a few dashes of fish sauce if you want a more authentic taste!
Madhuja

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Serves 3-4

Tofu fried rice

  • 14 ounces extra-firm organic tofu, drained thoroughly and sliced into 1 1/2' pieces
  • 1 zucchini, sliced into 1/2" rounds
  • 2 carrots, sliced into 1/4" rounds
  • 1 small head of broccoli, cut into florets
  • 5 cups cooked, (atleast) day old rice, preferably Basmati or Jasmine
  • 1 cup full fat coconut milk
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon rice wine vinegar
  • 3-4 tablespoons maggi seasoning
  • 1/2 teaspoon sugar
  • vegetable oil
  • chopped cilantro, for garnish

Thai curry paste

  • 5 lemongrass stalks, tough outer layers and hard stalk at the bottom removed, white and pale green parts only, sliced into very thin rounds
  • 20 kaffir lime leaves, tough ribs taken out, roughly chopped up
  • 1/2 red onion, roughly chopped
  • 3" pieces galangal, peeled and roughly chopped
  • 1 1/2" pieces ginger, peeled and grated
  • 4 garlic cloves
  1. Preheat oven to 350F. Add the tofu, zucchini, carrots and broccoli to a sheet pan, drizzle generously with vegetable oil, and bake for about 30 mins, making sure to toss them around halfway through.
  2. Put all the ingredients for the curry paste in a food processor and blend really, really well, scraping down the sides multiple times to make sure you have a smooth paste. Make sure that your lemongrass is sliced really thinly before you grind it up - putting big chunks of it in the food processor will result in the paste having a stringy texture.
  3. Heat 3 tablespoons of vegetable oil in a large wok and stir fry the curry paste, turmeric and cayenne for about 10-15 minutes on medium heat until it is intensely fragrant and completely cooked through.
  4. Add the coconut milk, vinegar, maggi seasoning and gently simmer for about 5 minutes until the raw taste of the vinegar is gone.
  5. Add the tofu, vegetables and sugar and simmer gently for another 5 minutes. Add the rice and stir gently until everything is well combined. Adjust seasoning by adding a bit more salt or sugar or squeeze a little lime juice if you want things a little more tart. Garnish with chopped cilantro and serve immediately!

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