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Veetee Recipe

Thai Baked Tofu & Vegetable Rice

Medium4 Servings
Another great Thai-style dish from VeeTee, this time including tofu! Ideal for those on a vegetarian diet or just trying to eat a bit healthier!

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 150g extra firm tofu

  • 3 tbsp soy sauce

  • 2 tbsp vegetable oil

  • 1 medium onion, thinly sliced

  • 1 tbsp grated lemongrass (white part only) or lemongrass purée

  • 1 tsp ginger, grated (galangal as an alternative)

  • 1 clove garlic, crushed

  • ¼ tsp red chilli flakes

  • 2 handfuls of frozen green peas

  • 8-10 button mushrooms, halves

  • 1 large carrot, finely shredded

  • 1 red bell pepper, diced

  • 2 tsp lime juice

  • 1 tbsp coriander leaves, coarsely chopped

  • 1 tbsp parsley, chopped


What you need to do


  1. Preheat the oven to 200ºC/gas mark 6.

  2. Rinse and drain the tofu. Cut into 2cm thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a cutting board on top to press out any excess liquid. Leave for 15 minutes.

  3. Cut the tofu into 2cm cubes and toss in a bowl with 2 tbsp of soy sauce.
    Spread the tofu cubes evenly onto a lightly oiled baking sheet and bake for 5-10 minutes. Flip over and continue baking for another 5-10 minutes, until the tofu is toasted and chewy. Remove from the oven and set aside.

  4. Heat the oil in a pan over a medium heat. Add the onion, lemongrass,
    ginger, garlic, and red chilli flakes, cook, stirring frequently, until the onions are soft and translucent.

  5. Add in the peas, mushrooms, carrot and red bell pepper. Cook for 10 minutes on a medium heat. Stir in the remaining soy sauce and lime juice.

  6. Heat the VeeTee Thai Lime & Herb Rice according to pack instructions.
    Mix into the pan with the tofu and stir gently. Tofu should not break.

  7. Remove from the heat and stir in the coriander and parsley. Serve immediately.


Tips: Perfect served with a cucumber salad and soy sauce.

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Thai Baked Tofu & Vegetable Rice

Thai Baked Tofu & Vegetable Rice Another great Thai-style dish from VeeTee, this time including tofu! Ideal for those on a vegetarian diet or just trying to eat a bit healthier!

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 150g extra firm tofu

  • 3 tbsp soy sauce

  • 2 tbsp vegetable oil

  • 1 medium onion, thinly sliced

  • 1 tbsp grated lemongrass (white part only) or lemongrass purée

  • 1 tsp ginger, grated (galangal as an alternative)

  • 1 clove garlic, crushed

  • ¼ tsp red chilli flakes

  • 2 handfuls of frozen green peas

  • 8-10 button mushrooms, halves

  • 1 large carrot, finely shredded

  • 1 red bell pepper, diced

  • 2 tsp lime juice

  • 1 tbsp coriander leaves, coarsely chopped

  • 1 tbsp parsley, chopped


What you need to do


  1. Preheat the oven to 200ºC/gas mark 6.

  2. Rinse and drain the tofu. Cut into 2cm thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a cutting board on top to press out any excess liquid. Leave for 15 minutes.

  3. Cut the tofu into 2cm cubes and toss in a bowl with 2 tbsp of soy sauce.
    Spread the tofu cubes evenly onto a lightly oiled baking sheet and bake for 5-10 minutes. Flip over and continue baking for another 5-10 minutes, until the tofu is toasted and chewy. Remove from the oven and set aside.

  4. Heat the oil in a pan over a medium heat. Add the onion, lemongrass,
    ginger, garlic, and red chilli flakes, cook, stirring frequently, until the onions are soft and translucent.

  5. Add in the peas, mushrooms, carrot and red bell pepper. Cook for 10 minutes on a medium heat. Stir in the remaining soy sauce and lime juice.

  6. Heat the VeeTee Thai Lime & Herb Rice according to pack instructions.
    Mix into the pan with the tofu and stir gently. Tofu should not break.

  7. Remove from the heat and stir in the coriander and parsley. Serve immediately.


Tips: Perfect served with a cucumber salad and soy sauce.