Meatless Monday – Top Secret Thai | Blissful and Fit
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Meatless Monday – Top Secret Thai

How appropriate that Meg posts a Thai recipe while I'm sitting in Bangkok for my last week in Asia!

By Meg Claire

No joke. This is my Top Secret Thai recipe. I love Thai food and probably make a tofu curry once a week. Bit of onion, curry paste and coconut milk. Comforting, but not necessarily THE secret recipe you’d put your life on the line for. My recipe below for Thai Tofu Fried Rice is so amazing I’ve never shared it before, even when asked for the recipe at potlucks. “I’ll email it to you,” I’d lie. Then I’d slink away with my empty casserole dish, cackling.

I’ve made both vegan and vegetarian versions of this Fried Rice for many years, and it ALWAYS turns out, no matter what. The chewy comfort of flavorful rice, the crisp-tender sweet pepper, the heat of Thai chili, the depth of basil – this dish is a winner, and makes a flavorful, easy lunch the next day. In the spirit of Thanksgiving, I’m opening up my recipe vault to share this Thai jewel with you. Day old jasmine rice works best here.

Thai Tofu Fried Rice

Serves 4

4 cups cooked jasmine or long grain rice

½ pound extra-firm tofu; cubed

2 tablespoons olive oil

2-4 Thai red chilis (or 1-2 Serrano chilis)

4-6 large cloves of garlic

3 tablespoons oyster sauce (or vegan hoisin sauce)

2 tablespoons fish sauce (or 1 tablespoon tamari + 1 tablespoon fresh lime juice)

1 teaspoon sugar

1 large red bell pepper sliced

1 cup fresh basil leaves, torn

½ cup chopped cilantro

1 cucumber, seeded and sliced

1 lime, quartered

Heat the oil in a wok (or deep pan) over high heat. Crush the chilis and garlic to a chunky paste. Add the paste to the wok and stir constantly so it doesn’t burn. When fragrant (about 20 seconds), add the cubed tofu. Stir the tofu, taking care not to break it up. Lower the heat to medium. While the tofu continues to cook, prepare the sauce. Combine the oyster sauce, fish sauce and sugar. Add the sauce to the wok and stir in to coat the tofu. Add the cooked rice, red pepper, and basil leaves. Turn the rice over on itself to fully incorporate it with the tofu/sauce, while again taking care not to mash up the tofu cubes. Turn the heat off. Serve immediately with sliced cucumber, lime, and sprinkle the whole plate with cilantro.

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Posted in My Blog on 11/28/2010 11:49 pm
 

3 Comments

  1. Meg, this sounds amazing! I can't wait to try it.

    Reply

  2. Looks great! I LOVE thai food

    Reply

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