5.0 from 9 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
16 mins
Servings: 5 (yield: 5 cups)
Calories: 688 kcal
Course:
Side Dish
Cuisine:
Thai
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
- 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
- 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.
Cup of Yum
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 Information
Calories
688kcal
(34%)
Carbohydrates
106g
(35%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
0.1g
Sodium
479mg
(20%)
Potassium
590mg
(17%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
479IU
(10%)
Vitamin C
47mg
(52%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5(yield: 5 cups)
Amount Per Serving
Calories 688
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 106g | 35% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Sodium | 479mg | 20% |
| Potassium | 590mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 47mg | 52% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.