Tofu Basil Fried Rice
with oven-steamed bok choy
Tossing tofu in corn starch gives it a light coating that makes it nice and golden when stir-fried. Finished with some basil leaves, this fried rice becomes fragrant and something super special. You'll also love how easy it is to make this bok choy side
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Proteins
Cuisines
Ingredients
Tofu Basil Fried Rice:
- White / brown rice - 1 3/4 cups
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
- Corn starch - 2 Tbsp
- Cooking oil - 1 Tbsp + 1 Tbsp + 1 tsp
- Soy sauce, low-sodium - 1 Tbsp + 1 Tbsp
- Eggs - 2 to 4 , whisked
- White pepper - 1 tsp
- Sweetener - 1/4 tsp
- Basil - 2 to 3 sprigs , leaves
Oven-steamed bok choy:
- Bok choy - 1 lb , halved ((baby bok choy is fine))
- Soy sauce, low-sodium - 2 Tbsp
- Rice vinegar - 1/2 Tbsp
- Water - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
555
Just a moment...
% Daily Value
Total Fat
19g
29%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
93mg
31%
Just a moment...
Sodium
655mg
27%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
3g
Just a moment...
Protein
22g
Just a moment...
Prep
- Rice - Ideally, you're using leftover rice made on prep day or Monday's dinner. If not, cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
- Tofu - Chop into cubes
- Bok choy - Slice in half and then wash and dry
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Make
- Preheat oven to 500F (260C) degrees
- Pour 2 tbs. (30 ml) soy sauce, 1/2 tbs. (7 ml) rice vinegar, and 1/4 cup (59 ml) of water into a rectangular baking dish. Place bok choy cut-side down. Seal tightly with foil and then roast for 12 to 15 minutes. Bok choy will be softened but still crunchy
- Toss tofu with corn starch and leftover rice from Monday with 1 tbs. (15 ml) cooking oil
- Heat a wok over medium-high heat. Add in 1 tbs. (15 ml) oil and then tofu. Toss and cook until golden. Add in 1 tbs. (15 ml) soy sauce and as much ground pepper as you like. Cook for another minute and set aside
- Whisk eggs with a pinch of salt and a few turns of ground pepper
- Return wok to medium-high heat. Add in 1 tsp. (5 ml) oil and then add eggs. Scramble with a wooden spoon
- When eggs are lightly scrambled, push them aside and add in rice, 1 tbs. (15 ml) soy sauce, white pepper, and sweetener. Toss until all ingredients are warmed through and then add in basil leaves and tofu. Toss for another minute and then season to taste with more soy sauce and white pepper
Nutrition Facts
Amount Per Serving
Calories
555
Just a moment...
% Daily Value
Total Fat
19g
29%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
93mg
31%
Just a moment...
Sodium
655mg
27%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
3g
Just a moment...
Protein
22g
Just a moment...
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Ratings
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