Thai Fried Rice with Tofu and Pineapple Recipe
Colourful fried rice with tofu, pineapple and vegetables is a vegetarian version of a Thai classic. In Thailand, dishes like this are often made with yesterday’s rice – nothing goes to waste, and the result is better than many “fresh” lunches.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice jaśminowy ugotowany - 400 g
- plain tofu - 250 g
- canned pineapple - 150 g
- carrot - 1 piece
- frozen green peas - 80 g
- onion - 0.5 pieces
- garlic - 2 cloves
- soy sauce sojowy - 2.5 tablespoons
- vegetarian oyster sauce ostrygowy wegetariański lub dodatkowy sos sojowy - 1 tablespoon
- ground turmeric - 0.5 teaspoons
- oil roślinny - 3 tablespoons
- chives or spring onion - 2 tablespoons
- black pepper czarny mielony - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Pat the tofu very dry with paper towels to remove excess moisture. This helps it brown better.
- Heat 1.5 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the tofu and fry for 6–7 minutes, turning gently, until the cubes are golden on several sides. Transfer the tofu to a plate.
- In the same pan, add the remaining oil. Add the onion and fry for 3–4 minutes until it softens and becomes slightly translucent.
- Add the garlic and carrot and fry for 2–3 minutes, stirring.
- Add the frozen peas and pineapple and fry for another 2 minutes until the peas are thawed and the pineapple is lightly browned on the edges.
- Sprinkle in the turmeric and stir so the vegetables are coated in the spice.
- Add the cooked, chilled rice. Break up any clumps with a spoon or spatula and fry for 3–4 minutes, stirring, until the rice is heated through and lightly fried.
- Pour in the soy sauce and vegetarian oyster sauce, add the pepper and mix well so the sauce coats the rice evenly.
- Finally, add the fried tofu, gently stir and fry for another 1–2 minutes until everything is hot.
- Serve immediately, sprinkled with chopped chives or spring onion.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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