As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Thai Fried Rice

The first meal I made for this week’s Menu Plan was Thai Fried Rice, courtesy of Moosewood Restaurant Low-Fat Favorites. It turned out OK, but I think the downfall of the recipe was too much Thai Curry Paste as the dish tasted a little too salty. To mitigate the saltiness, I poured a few tablespoons of coconut milk on top of the rice dish at the end, before adding the tofu. The sweetness balanced out the saltiness. We’ll see how the left-overs taste.

I altered the recipe a bit, so this is what I recommend:

Thai Fried Rice (Joy’s version)

Ingredients

  • 1 small onion, sliced in strips
  • 3 garlic cloves, minced
  • 1/2 tsp ginger, minced
  • 1/4 head of purple cabbage, sliced thin
  • 1 small bunch of bok choi, sliced thin (try to separate leaves from stem, which will be eaten)
  • 1 tbsp Red Curry Paste (I recommend 1 tbsp, compared to the 2 that I used originally)
  • 2 cups cooked rice (I ended up using red basmati rice, because that is what I had)
  • 1/2 C coconut milk
  • 1/2 block tofu, baked (recipe to follow)

Directions

  1. Heat 2-3 tbsp oil in a skillet.
  2. Saute onion and chopped stems of bok choi stem for 5 minutes.
  3. Add curry paste, mix, and cook for 2 minutes.
  4. Add ginger, garlic and cabbage and cook for 4 more minutes, stirring often. (Add some water if the paste starts to stick to bottom of pan.)
  5. Add bok choi leaves and saute for 3 minutes.
  6. Add rice and mix together.
  7. Serve in bowl.
  8. Pour a few tablespoons of coconut milk over the top and add Thai Curry tofu.

Thai Curry Tofu

  • Ingredients
  • 1/2 block of tofu (preferably previously frozen and thawed)
  • 1 tbsp curry paste
  • 1 tsp soy sauce

Directions:

  1. Preheat oven to 350 degrees (I used my toaster oven since such a small item to bake)
  2. Cut block of tofu into 3 or 4 slices, about 1/2 inch think. Cut these diagonally so you have triangles.
  3. Mix together curry paste and soy sauce.
  4. Pat the curry/soy sauce paste onto the tofu triangles.
  5. Bake for 30 minutes on lightly oiled baking pan at 325 degrees.

Notes: I find that if I freeze tofu and then thaw it out before cooking it, much of the moisture is lost yielding a less moist, “meatier” piece of tofu. Thai curry paste can be found at most grocery stores in the “ethnic” or Asian section. I should branch out and try a new curry paste, but so far, I have only experimented with Thai Kitchen brand (pictured below).

Gorgeous bok choi from Green Gate; probably the last of it till next fall

Red curry paste and coconut milk; I have a hard time not using them together

Thai Curry Tofu Triangles

Thai Fried Rice, Joy's version (sorry for the blurry photo)

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