Thai-Style Broccoli Fried Rice
This Thai-style sheet pan fried rice is your new go-to. Made with day-old jasmine rice, crumbled tofu, colorful veggies, and a bold curry-lime sauce, this easy plant-based meal bakes beautifully in the oven—no wok required.
4 people
Ingredients
- 2 tablespoons soy sauce or tamari
- 2 tablespoons Thai red curry paste
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 cloves garlic minced
- Pinch of salt
- 1 small carrot julienned or finely chopped
- ½ cup red bell pepper diced
- 2 green onions sliced (white and green parts separated)
- 2 cups cooked jasmine rice preferably day-old
- 1 14-oz block extra-firm tofu
- ¼ cup fresh basil chopped (for garnish)
- 2 tablespoons chopped roasted peanuts or cashews for crunch
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat.
- Make the sauce: In a large mixing bowl, whisk together soy sauce, curry paste, toasted sesame oil, lime juice, and a pinch of salt until smooth.
- Add tofu and rice: Crumble the extra-firm tofu into the bowl with your hands or a fork. Add the day-old jasmine rice and toss until both are evenly coated in the sauce.
- Mix in the vegetables: Add the carrot, bell pepper, garlic, and the white parts of the green onions. Drizzle in the neutral oil and mix well to combine.
- Spread and bake: Transfer the mixture to the prepared sheet pan and spread it into an even layer. Bake for 25–30 minutes, stirring once halfway through, until the tofu is golden and the rice is crisp at the edges.
- Finish and serve: Remove from the oven and top with the green onion tops, fresh basil, and chopped peanuts or cashews. Serve warm.