You know how you tend to have a few dinner favorites that you just recycle over and over again? This is one of ours!
I love this recipe so much.
One of our favorite places to go on holiday is Thailand. We had our honeymoon there in 2007 and started going there regularly while we were teaching English in Taiwan in 2007/2008.
And since then we have returned many times. And still there are large areas of the country we haven’t been yet so we’ll definitely be going back.
I love the food and can never really get sick of thai curry!
Our favorite place in Thailand is a stretch of beach called Haad Yuan. You can only reach it by boat, so it tends to be a super chilled place rather than a party place, which suits us just fine.
One of the resorts has a movie night every night, so we’d usually get into the routine of going there to have some dinner and watch a movie. And green curry fried rice is what we’d order 9 times out of 10. And even though the chairs would get hard and uncomfortable, it was always just so fun to go and hang out with all the other super chill holiday makers and watch a good movie every night.
So eating this for dinner regularly, brings back good memories. And it’s just damn tasty too.
And then there’s the tofu. I simply LOVE cooking tofu this way. Baking it first and then marinading it and frying it in its marinade sauce. It’s oil-free yet you get this incredibly crispy tasty tofu.
And it’s the tofu that takes this recipe from good to great.
But I must say – Jaye should have been the one to cut this tofu into squares. You see those higgledy piggledy totally uneven squares above? That’d be me. Me cutting anything is always going to lead to a rather messy aesthetic.
We actually made this for dinner the other night when my sister and brother-in-law came over (they loved it btw!), and for whatever reason Jaye was the one to cut the tofu. Well…..perfectly even chunky little blocks of beautiful. And I was like – WHY on earth did we let ME cut the tofu for the photoshoot?
The veggies are so easy to cook – you just saute spring onions in some green curry paste, then add some coconut milk, and then mushrooms and finally some frozen peas and carrots. Cook some basmati rice in the other pot (and I think this is the easiest rice to cook in the world!), mix it all together and there’s your green curry fried rice! The crispy baked tofu takes a little longer to get ready but it’s worth it.
This meal is awesome because it’s so easy to throw together. It’ll be on your regular dinner rotation schedule in no time because once you try it and see how easy it is to make, as well as how good it tastes, it’ll be on the menu!
It’s mildly spicy, veggie packed, protein rich, island inspired and satisfying!
To make this gluten-free, just make sure you use tamari instead of soy sauce for the marinade sauce and you’re good to go! Everything else is naturally gluten-free!
I’d love to hear what you think of this green curry fried rice recipe! Let me know in the comments. If you make it, rate it too! And tag any pics #lovingitvegan on instagram so I don’t miss it!Print
Easy and Delicious Green Curry Fried Rice with Crispy Baked Tofu. Mildly spicy, veggie packed, protein rich, island inspired, vegan and gluten-free!
For the Green Curry Fried Rice:
- 1 cup (200g) Basmati Rice
- 2-3 Spring Onions
- 1 16 oz (450g) Bag Frozen Peas and Carrots
- 1 Pack (9 oz/250g) White Button Mushrooms
- 2 tsp Vegan Green Curry Paste
- 1/4 cup (60ml) Coconut Milk
For the Tofu and Marinade:
- First, slice your tofu into cubes, and place onto a baking sheet covered with parchment paper.
- Bake in a preheated oven for 15-20 minutes at 460 degrees fahrenheit (240 degrees celsius).
- While the tofu is baking, add the cup of rice along with 1.5 cups of water to a pot, turn the heat to high and cover the pot. As soon as it begins to boil, turn the heat down and simmer, covered, until cooked. The rice is cooked as soon as the water has cooked off. It is very quick – about 8-10 minutes.
- While the rice and tofu are on the go, saute chopped spring onions with green curry paste and then gradually add coconut milk.
- When that is heated and simmering, add the mushrooms, and cover the pot for a couple of minutes to allow the mushrooms to release their water.
- Then add the frozen peas and carrots and cook uncovered, turn down the heat and allow to simmer uncovered until only a little sauce remains.
- Then mix your veggies with the cooked rice in the pot.
- Now get your tofu marinade sauce ready.
- In a bowl, mix the peanut butter, soy sauce, date honey or maple syrup and spices together.
- As soon as the tofu is baked, transfer the tofu to a dish and pour the marinade sauce over it, making sure each piece is covered.
- Then, using a slotted spatula, move the marinaded tofu to a frying pan, leaving most of the sauce behind.
- Fry the tofu in its own marinade sauce until crispy and browned.
- Add to the pot with the rice and veggies and mix in. Pour over any remaining marinade sauce.
*Inspired by Minimalist Baker
- Serving Size: 1 Serve (of 4)
- Calories: 416
- Sugar: 12.9g
- Sodium: 586mg
- Fat: 10.7g
- Saturated Fat: 0.5g
- Carbohydrates: 62.6g
- Fiber: 4.6g
- Protein: 20g