Equipment
* optional
Ingredients
Protein & Grains
- 350 g extra-firm tofu, drained, pressed, and cubed
- 600 g jasmine rice, cooked and fully chilled
Aromatics & Flavor Base
- 30 ml coconut oil
- 45 g vegan thai red curry paste
- 4 makrut lime leaves, stem removed, very finely julienned
- 15 ml tamari
Fresh Finishing Ingredients
- 30 g unsweetened shredded coconut
- 15 g fresh cilantro, roughly chopped
- 15 g fresh mint, leaves torn
- 2 lime
- 1 romaine lettuce, leaves separated and washed
Nutrition (per serving)
Method
Drain the extra-firm tofu, press lightly to remove excess moisture, and cut into 1.5 cm cubes. Pat the cubes completely dry with a paper towel to ensure they crisp properly.
Place the dry cast iron skillet over medium heat. Add the unsweetened shredded coconut and toast, stirring continuously, until deeply golden brown and fragrant, about 2 to 3 minutes. Immediately transfer the coconut to a small bowl to prevent burning.
Increase the heat to medium-high, bringing the skillet surface temperature to around 190°C/375°F. Add the coconut oil. Once the oil shimmers, add the dried tofu cubes in a single layer. Let them cook undisturbed for 4 minutes until a crisp crust forms, then toss to brown the remaining sides.
Push the crisped tofu to the outer edges of the skillet. Add the red curry paste and finely julienned makrut lime leaves to the center. Stir the paste into the residual oil for 1 minute until it darkens slightly and becomes highly aromatic.
Add the cold cooked jasmine rice to the skillet. Use the edge of your spatula to break up any large clumps. Toss the rice vigorously with the tofu and curry paste until the rice takes on a uniform reddish-orange color and is heated through.
Drizzle the tamari over the rice mixture and toss once more to distribute the seasoning. Remove the skillet from the heat entirely to prevent the fresh herbs from cooking.
Squeeze the juice of one lime evenly over the warm rice. Fold in the toasted coconut, chopped cilantro, and torn mint leaves, mixing gently until evenly incorporated.
Transfer the finished fried rice to a serving dish. Arrange the separated crisp romaine leaves and the remaining lime wedges alongside the rice. Serve immediately, using the romaine leaves as edible scoops or wraps.
Chef's Notes
- Makrut lime leaves have a tough center rib. Fold the leaf in half, tear away the rib, and stack the soft halves before slicing them as thinly as possible (chiffonade) to avoid a tough, woody texture.
- When cooking fried rice in a cast iron pan, resist the urge to stir constantly. Letting the rice sit undisturbed for 30 to 60 seconds at a time allows the grains to toast and develop localized crispy edges.
- If your tofu contains high water content even after pressing, you can briefly blanch the whole block in heavily salted boiling water for 2 minutes, then drain and cool. The salt draws out internal moisture and seasons the tofu from within.
- Because Thai curry pastes vary wildly in sodium and heat, taste your chosen paste before adding it to the pan. If it is intensely salty, reduce the final splash of tamari accordingly.
Storage
Refrigerator: 3 days — Tofu will lose its crispness over time. Store romaine separately.
Freezer: 1 month — Freeze only the rice and tofu mixture in an airtight container. Fresh herbs and romaine do not freeze well.
Reheating: Pan-fry over medium-high heat with a splash of water to rehydrate the rice until heated through.
