Tom Yum fried rice with beancurd and mushrooms
This Thai-inspired Tom Yum Fried Rice is completely vegan and gluten-free. Infused with aromatic makrut lime leaves, fiery Bird's eye chilies, and a medley of spices, this recipe creates a balanced meal in one pan that is crazy-flavorful and good for meal prep.
Servings: 5 (yield: 5 cups)
Calories: 688kcal
Cost: $6.50
Equipment
- wok (optional)
Ingredients
The protein:
- ¼ cup canola oil vegetable oil, or peanut oil
- 14 oz. Extra firm tofu drained and pressed dry, torn into small bite-size pieces
- 1 cup shredded oyster mushrooms
The Rice:
- 3 tablespoons canola oil vegetable oil, or peanut oil
- ½ cup shallots (or red onion) thinly sliced
- 4 makrut lime leaves aka kaffir lime, rough chopped
- 2 cloves garlic minced
- 3 Bird’s eye chilies (or to taste) thinly sliced
- 3 scallions Spring onions, cut into 2 cm. Sections
- 3 cups cooked jasmine rice basmati rice, or long-grain white rice
- ½ cup tomatoes
diced
Tom Yum Stir Fry Sauce:
- 4 teaspoons tom yum paste
- 2 tablespoons tamari or other soy sauce of your preference
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons lime juice
- 1 teaspoon cornstarch or tapioca starch
- ¼ cup water
Garnishes:
- 1 Persian Cucumber sliced or julienne-cut
- Lime wedges
- Fresh cilantro leaves
- Chives
Instructions
- Heat oil in a wok or large skillet over medium-high heat. After 90 seconds when the oil is hot, add the tofu and mushrooms, and stir fry for 7-8 minutes until the tofu is lightly golden brown all around. Set aside.
- In the same wok, add more oil and sauté shallots (or red onion), minced garlic, lime leaves, Bird's eye chilies, and scallions for about 4 minutes until fragrant.
- Add cooked rice, tomatoes, and previously cooked tofu and mushrooms to the pan. Stir-fry for a couple of minutes until well combined with the aromatics.
- Using the tines of a fork or a tiny whisk, mix together Tom Yum paste, tamari (or soy sauce), vegetarian oyster sauce, sugar, lime juice, corn starch and water in a separate bowl.
- Pour the sauce over the rice and stir-fry until coated and heated.
- Serve the Tom Yum Fried Rice hot, garnished with cucumber, lime wedges, and cilantro leaves.
Notes
🧀 Tofu Press: Gently press the extra firm tofu before cooking to eliminate excess moisture. This aids flavor absorption and texture improvement for stir-frying. No need for hours; just remove some water.
🔥 Sizzling Start: Heat your wok or skillet until it's piping hot before adding the oil. This simple step prevents sticking and guarantees a speedy, uniform cooking experience.
⏩ Swift Finish: When stir-frying after adding the sauce, keep it quick and fiery. Ensure all ingredients merge seamlessly, distributing the sauce evenly. Prolonged cooking risks sogginess or slight sugar caramelization.
Nutrition
Calories: 688kcal | Carbohydrates: 106g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 479mg | Potassium: 590mg | Fiber: 4g | Sugar: 9g | Vitamin A: 479IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 3mg