Description
A quick weeknight meal bursting with flavour! Ready in 25 min; this green curry fried rice is rich, spicy, & a great way to use up leftovers!
Ingredients
Units
Scale
- 4 cups cooked rice of choice (usually about 1 – 1 1/4 cup or 200 – 250 g raw)
- 350 g extra firm tofu (pressed of excess water if needed)
- 1 tbsp olive oil
- 2 tbsp tamari or soy sauce (25 g)
- 2 1/2 – 3 tbsp green curry paste (25 g, less or more to taste)
- 1/2 cup canned coconut milk (140 g, can use lite if desired)
- 1 1/2 tsp cane sugar (6.5 g)
- 1 tsp nutritional yeast (3 g)
- 1 bell pepper, chopped*
- 1 cup bamboo shoots (150 ml)
- 2 cups spinach, packed* (70 g or 2.5 oz)
- 1/4 cup veggie broth (60 g, homemade for extra savings, or sub more coconut milk)
- 3/4 tbsp lemon juice (11 g, optional)
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- If your tofu needs to be pressed of excess water use a tofu press or wrap the tofu in a clean dish towel and place something heavy on top for 5-10 minutes to press some water out.
- If your rice was not made in advance, start preparing the rice as your package directs.
- While your rice cooks you can prepare your tofu. Slice your pressed tofu into cubes. In a large saute pan or wok, heat 1 tbsp oil over medium heat. Once your oil is hot, add your tofu cubes with 1 tbsp tamari and cook, stirring frequently, until nicely browned on all sides (about 10 minutes). If your tofu is sticking, lower your heat a bit and add a splash more oil or some vegetable broth/water.
- While your tofu browns, dice your bell pepper and prepare the rest of your ingredients so they are nearby and ready (just remember to keep stirring your tofu and keep an eye on your rice).
- When the tofu is done, remove it from the pan and set aside to keep warm. Keep the pan on the heat but lower the temperature a bit so your curry paste and coconut milk don’t splash when you add them.
- Once your pan has cooled down slightly and your rice is ready, add the curry paste and coconut milk. Stir to combine. Then, stir in the tamari, sugar, and nutritional yeast.
- Add the bell pepper and bamboo shoots. Cook for about 4 minutes until the veggies are tender. Then add the spinach and stir until it wilts.
- Add your cooked rice and stir to combine. Add the vegetable broth to help the sauce spread over all the rice. Alternatively, add a splash more coconut milk.
- Add in the tofu to combine everything together OR keep the tofu separate and add it to the top of the individual servings. Finish with a splash of lemon juice if desired. It cuts the spice a bit, gives the heaviness of the coconut milk a lift, and can also help your body absorb more of the iron in the dish!).
- Keeps well in the fridge for up to 3 days.
Notes
Cost Comparison: CAD: $11.91 ($2.98/serving) vs. at least CAD $13.48 using 300g chicken breast (purchased at wholesale price) instead of tofu.
I also made this recipe with soy milk when I didn’t have coconut milk and it was still tasty! Feel free to adapt this recipe to suit whatever veggies you have on hand. You can even use noodles or another grain in place of the rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stove-top
- Cuisine: Thai