Tofu fried rice in Vietnamese sauce
This Vietnamese style fried rice is easy to make, gluten free and tasty, using brown rice, tofu, fresh lime juice, ginger, cilantro and avocado oil.
Servings 4 people
- 2 oz fish sauce
- 2 oz water
- 1.5 oz fresh ginger
- 1 tsp sugar
- Parsley and/or cilantro to taste
Cook the brown rice first.
Cut the tofu in squares and let the water drain for 5 minutes.
Place the oil in a large pan, heat to high and start frying the tofu for 5 to 10 minutes, stirring gently.
Reduce heat to medium while continuing to stir so the tofu cooks and browns on all sides.
Peel the fresh ginger, chop it finely, then add it to the tofu. Finely chop the parsley or cilantro and reserve for later.
Make the sauce by combining lime juice, sugar, water and fish sauce. Stir until sugar is melted.
Add the rice to the tofu, then the sauce. Stir slowly and evenly, cooking on medium heat for 3 to 5 more minutes.
Turn off the heat, sprinkle the cilantro or parley and serve immediately.
Calories: 570kcal | Carbohydrates: 61g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 1127mg | Potassium: 307mg | Fiber: 7g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 20mg | Calcium: 331mg | Iron: 4.3mg