Spicy Vegetable Thai with Tofu and Rice

June 24th 2021

Kick it up a notch with this plant based Thai dish. This recipe is packed with flavor and spice!


1- Large broccoli crown: Cut into bite-size pieces.

2- Carrots: Chopped.

1- Small yellow onion: Sliced into thin slices.

1- Bunch of mushrooms: Oyster, portobello, shiitake, all pair well with this dish.

3- Garlic cloves: Minced.

1- Cup of rice: I used a rice cooker.

1- Block of tofu: Dry and cut into bite-size squares.

2- Tablespoons Oyster Sauce: Add more if needed. (for tofu and vegetables)

1- Teaspoon sesame oil. (for tofu and vegetables)

2-Tablespoons olive oil or coconut oil. (for tofu and vegetables)

1-Tablespoon Garlic chili sauce. (for tofu and vegetables)

1/4- Cup of Vegetable broth

I garnished the top with toasted sesame seeds, chopped green onions and sriracha sauce.


Start by cooking rice. I recommend using a rice cooker, but if not in a medium pot add 2 cups of water for every 1 cup of rice. Bring water to a boil, and add in rice. Let rice simmer for 20 minutes.

On stove top turn large burner to medium hot. In a large sauce pan add all oils, and sauces except for the broth into the heated pan (should hear the sizzle)

Add in the tofu, and cook for about 10-15 minutes or until they are crispy. If you have an air fryer I suggest taking them off the stove top at 10 minutes and pop them in the air fryer for another 10-15 minutes (Makes them supper crunchy)

Set your cooked tofu off to the side and place pan back onto stove top on low medium and add all wet ingredients again except for the vegetable broth.

First add in the onions, and let them saute. Then add in the mushrooms, followed by the carrots and broccoli and then add the garlic in last. Add more of any of the wet ingredients if needed. Cook veggies for about 15 minutes.

Add in the rice, vegetable broth and tofu into the sauce pan. Mix well!

Serve and add on garnishes to kick it up a notch!

RYT 200 Hour Training© 2023 - Rock Yoga