• Course


  • Prep time

    30 Mins

  • cook time

    45 Mins

  • servings


  • Author



  • 1 cup Lotus Foods Organic White Jasmine Rice
  • 4 oz firm tofu, cubed & pan-fried until golden brown
  • ¼ cup onion, sliced
  • 2 cloves garlic, finely chopped
  • ½ cup red bell pepper, chopped
  • 2 tbsp bamboo shoots, sliced
  • 2 Thai chilies, chopped
  • 1 cup Thai basil leaves
  • oil, for cooking
  • salt, to taste


  • 2 tbsp mushroom stir fry sauce
  • 1 tbsp vegan fish sauce
  • ½ tsp dark soy sauce (for color)
  • ½ tsp salt


  • cucumber & tomato slices
  • lime wedges
  • a side of vegan fish sauce

product used in the recipe

Organic White Jasmine Rice

  • 1

    Cook rice per directions on package. Let cool overnight or in a fridge for at least 30 mins, then fluff with a fork to loosen up the grains.

  • 2

    In a heated non-stick pan with 1 tbsp oil, sauté onion until translucent, then add garlic and sauté until fragrant.

  • 3

    Add red bell pepper, bamboo shoots, tofu, rice, and sauce. Cook by stirring continuously until all rice is coated with sauce. Season accordingly.

  • 4

    Finally, add the Thai chilies and turn off heat, then quickly fold in Thai basil leaves and stir until all ingredients are well incorporated.

  • 5

    Serve warm with a squeeze of lime juice and the garnishes. ⁣

product used in the recipe

Organic White Jasmine Rice