Crispy Tofu In Thai Style Recipe

Press Tofu

Place the firm tofu between two plates and add a weight on top to press out excess moisture. Let it sit for about 15 minutes.

Cut and Coat

Once pressed, cut the tofu into bite-sized cubes and toss them in a bowl with cornstarch, garlic powder, salt, and black pepper until evenly coated.

Fry Tofu

In a large skillet, heat vegetable oil over medium-high heat. Add the coated tofu cubes and fry for about 10-12 minutes, turning occasionally, until all sides are golden and crispy. Remove and drain on paper towels.

Rinse Rice

Rinse the brown rice under cold water until the water runs clear.

Cook Rice

In a medium saucepan, combine rinsed brown rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the water is absorbed. Fluff with a fork and set aside.

Sauté Vegetables

In the same skillet used for tofu, add a little more vegetable oil if needed and heat over medium heat. Add broccoli, carrots, and bell pepper. Stir-fry for about 5-7 minutes until they are tender but still crisp.

Season Vegetables

Add soy sauce and sesame oil to the mixed vegetables, stirring well to combine. Cook for an additional 2 minutes.

Plate the Dish

On a plate, serve a portion of brown rice topped with crispy tofu and sautéed mixed vegetables. Drizzle additional soy sauce on top if desired.