This is one of my favorite vegan Thai dishes to make, and it’s incredibly full of flavor! It’s savory, sweet, and spicy. You can’t get any better than that combination. Of course, if you don’t like the heat, feel free to tone it down. I hope you enjoy this vegan treat!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
————————————
12-14 oz of Tofu
2 cups of dry rice
2 tbsp coconut oil
1 small yellow or red onion
2 medium carrots
1 small bell pepper chopped
1 jalapeno
3 garlic cloves
1 inch of ginger
2 tbsp soy sauce
2 tbsp sriracha
2 tbsp chili paste
2 tbsp red curry paste
2 tsp turmeric (separated)
2 tsp salt (separated)
1 tsp ghost pepper flake
1 can coconut milk
1.5 cups of chunked pineapple
Cilantro
Green onions
½ lime
Sriracha to taste
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Press the tofu for 20-30 minutes to get the moisture out. Cook the rice according to the instructions, and when done set aside.
2. Add the coconut oil to a large frying pan over medium heat, then add the following ingredients: onion, carrots, jalapeno, bell pepper, garlic cloves, and ginger. Sautee the vegetables until soft.
3. Once the vegetables are soft, add the following ingredients: soy sauce, sriracha, red curry paste, chili paste, salt, and black pepper.
4. In a separate small pan over medium heat, crumble the tofu and begin to fry in 1 tbsp of oil. Fry until you see the tofu start to brown slightly, and then add 1 tsp turmeric and 1 tsp of salt. Once this is done, set aside.
5. In the large frying pan, add the cooked rice and mix in with the cooked vegetables. Then add 1 tsp of turmeric and the can of coconut milk. Mix thoroughly and cook for 5 minutes.
6. Mix in the tofu scramble, 1 tsp ghost pepper flake, and the pineapple. Turn the heat down between medium and low, and let the rice cook slowly. This will allow the bottom of the rice to crisp up.
7. Every 4-5 minutes turn the rice over so that more of the rice is allowed to crisp up along the bottom. Do this for about 15-20 minutes.
8. Plate the rice and top with chopped green onions, cilantro, and a squeeze of lime.
Comments
Post a Comment