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  • Writer's pictureCulinary Aromas

Thai Fried Rice | Tofu Curry | Air Fryer Tofu | Peanut Sauce Recipe

Updated: Nov 17, 2020

This delicious vegetarian Thai basil fried rice is one of our favorite dishes to order at Thai restaurants. I have made this dish in my kitchen with easily available ingredients that everyone has! It is loaded with fresh veggies, protein rich savory tofu and a flavorful homemade peanut sauce. The homegrown basil adds immense freshness to this mouthwatering dish. The fried rice goes really well with Tofu curry and the dish would feel incomplete if one of them is missing.


For Thai Basil Fried Rice

  • 3 tbsp Olive oil

  • ½ lb or 8 oz extra firm Tofu

  • 1 medium Onion thinly sliced

  • ¼ cup finely chopped Basil

  • ½ cup thinly sliced Cabbage

  • ½ cup thinly sliced Bell peppers (different colors)

  • 1 Green chilli peppers

  • 2 cloves of Garlic grated

  • 2 tbsp Peanut sauce (Made as described below)

  • 1 tbsp Red chilli paste or hot sauce

  • 1 tsp Tomato ketchup (Optional)

  • 2 tsp Soya sauce

  • 1 tsp salt or per taste

  • 2 cups cooked and cooled basmati rice or Jasmine rice

For Peanut sauce

  • 1/4 cup raw peanuts (Roasted peanuts or ¼ cup peanut butter can be used too )

  • 3-4 dry red chilli

  • 3 cloves of garlic grated

  • ½ inch ginger grated

  • 1 tsp brown sugar or as per taste

  • ¼ tsp salt

  • ½ cup water

  • 1 tsp vinegar or lemon juice (if you want to preserve for a week)

  • 1 tsp low sodium Soya sauce (optional)

For Tofu curry

  • 2 tbsp oil

  • ½ tsp mustard seeds

  • ½ tsp cumin or jeera seeds

  • 2 cloves garlic

  • ½ inch ginger

  • 4-5 curry leaves (Optional)

  • ¼ cup coriander leaves

  • 1 tsp turmeric

  • 1 medium onion chopped

  • 1 medium tomato chopped

  • 1/3 cup bell peppers

  • 1 tsp red chilli powder or cayenne pepper powder

  • 1 tsp garam masala

  • 8 oz firm Tofu

  • 14 oz or 400 ml coconut milk

  • 1 tsp salt

  • ½ cup water or as required per consistency or the curry desired.


Cook time: 1 hour    Soak time: 6-8 hours    Servings: 8

Thai Basil Fried Rice

  • Sauté the veggies separately to retain the crispness. Do not make the veggies too soft

  • Add 2 tbsp oil, sauté Cabbage and keep aside.

  • Do the same with Bell Peppers.

  • You can also use Broccoli, Zucchini or any veggies of your choice.

  • To the same pan, add 1 tbsp oil and then add 1 Green chilli chopped.

  • Add in 2 cloves of grated Garlic. Stir and cook until the garlic is light brown.

  • Add 1 medium thinly sliced onion.

  • Then add ¼ cup chopped Basil. Fry and cook the basil well.

  • Add in roasted Bell pepper and cabbage.

  • Now add 2 tbsp Peanut sauce (see below for recipe), 1 tbsp Red chilli paste or hot sauce. If you don’t have these, Ching's Schezwan chutney is close to this in ingredients.

  • Add 1 tsp tomato ketchup. This is optional. I like it, as it adds a hint of sweetness to the dish.

  • Add 2 tsp soya sauce. I prefer a low sodium one. Try this from Whole Foods.

  • Add 2 cups of cooked and cooled basmati rice and mix well.

Peanut Sauce

  • Remove the stems of dry red chilli and soak in water for 30min. Rehydrating red chilli greatly enhances its flavor.

  • Dry roast the peanuts. Let it cool and then remove the skin. You can use roasted Peanuts or 1/4 cup peanut butter.

  • Blend with all other ingredients. Leave some peanuts coarse. It tastes great in the rice.

  • In a pan, add 1 tsp Sesame oil.

  • Add in the blended paste.

  • Add 1tsp Brown Sugar. More or less per sweetness desired.

  • Bring it to one boil and let it cool. Peanut sauce is ready.

  • Optional: Add 1 tsp Soya sauce and 1 tsp Vinegar or Lemon juice in the sauce and mix well

  • I haven’t added it here, as i use this sauce as is and add Soya sauce and Vinegar as required per dish.

  • This can be stored in the refrigerator for a week

Tofu Curry

  • Thinly slice all the veggies

  • Add 2 tbsp oil in a pan. Keep the flame low while you add the spices

  • Once hot add in ½ tsp mustard seeds

  • Then add in ½ tsp cumin or jeera seeds

  • Once they splutter, add grated garlic and ginger. Stir and cook until light brown.

  • Add in 4-5 curry leaves (Optional)

  • Then add ¼ cup or a handful of coriander leaves finely chopped and stir

  • Add 1 tsp turmeric

  • Then add 1 medium onion chopped. Fry until translucent

  • Then add 1 medium tomato chopped. Fry until mushy

  • Now add 1/3 cup bell peppers chopped. Stir and cook

  • Now add in 1 tsp red chilli powder or cayenne powder. Based on the spice level needed, add more or less

  • Add 1 tsp garam masala

  • Now add the Tofu

  • Add in coconut milk and 1 tsp salt or as per taste

  • If the coconut milk is thick, add ½ cup water or as required per consistency or the curry desired.

  • Bring it to one boil.

Serve Thai Basil Fried Rice with hot Tofu curry. 😋😋😋


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