Ginger Fried Rice
with Lettuce Cups & Crispy Indian Butter Tofu
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, peeled and torn into bite-size pieces
- 1/2 cup chicken butter sauce (divided)
- 2 dried makrut lime leaf, crumbled
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 Roma tomato, roughly chopped
- 8.8 oz precooked brown rice
- 1 tbsp sweet chili sauce
- 1 romaine lettuce heart
- 0.5 oz cilantro, leaves picked
- 1 lime, cut into wedges
- 1/4 cup peanuts
Nutrition (per serving)
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INSTRUCTIONS
Position oven rack in the center and set oven to broil. Add tofu, just half the butter sauce, a pinch of salt and pepper to a baking sheet lined with foil. Broil until tofu edges are golden brown and tofu feels firm, 10 to 12 minutes. TIP: The butter sauce might be burnt on the sheet pan; that is okay. The tofu won’t be.
Heat 2 tbsp olive oil over medium heat in a large nonstick skillet. Add lime leaves, ginger, garlic, and tomato and cook until fragrant and tomato is softened, 4 to 5 minutes. Add precooked rice, sweet chili sauce, and a pinch of salt and stir to combine. Cook rice undisturbed until it begins to brown and crisp, 6 to 7 minutes. Stir to incorporate ingredients. Cover and keep warm. (4-serving meal: use 4 tbsp olive oil)
Fill lettuce cups with ginger fried rice and divide between plates. Add crispy Indian butter tofu and drizzle remaining sauce. Top with peanuts, cilantro, and lime juice. Tuck in!