Ingredients
Scale
- 1 Block Extra Firm Tofu – chopped into bite size
- 3 Cups Jasmine Rice – cooked and cold
- 3 Tbsp Sesame Oil
- 1/2 Cup Carrot – chopped into bite size
- 1/4 Cup Frozen Peas – thawed
- 1 Medium Zucchini – chopped into bite size
- 1 Cup Broccoli – chopped into bite size
- 1/4 Cup Bell Peppers – chopped into bite size
- 2 Tbsp Roasted Peanuts – optional
- 1 Egg – optional
Sauce Ingredients:
- 2 Tbsp Thai Paste – store-bought or homemade
- 1/4 Cup Soy Sauce
- 1 Tbsp Sesame Seed
- 1 Tsp Ginger-Garlic Powder
- 1/2 teaspoon smoked paprika
TOPPINGS:
- Chopped Scallions
- Sesame Seed
Instructions
- Heat a large pan and add 2tbsp sesame oil.
- Add tofu, paprika and stir fry for two minutes or till lightly cooked.
- Transfer the cooked tofu to a bowl and keep aside.
- Add carrots, peas, broccoli and stir fry for a minute on medium high.
- Add zucchini, peppers and stir fry.
- Now add the sauce ingredients and saute everything together (medium heat).
- Finally add cooked tofu, rice and stir fry everything together.
- ** (If using an egg)**
- Make some space in the pan and add the egg.
- Scramble and cook the egg for a minute.
- Now stir-fry everything to mix egg with veggies, rice and tofu.
- Give it a last stir and turn off the heat.
- Transfer to serving dish and top with chopped scallion and sesame seed
- Serve Hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main