Thai Fried Rice

 Ingredients

firm tofu

5 cups cooked and cooled jasmine rice

2 carrots - peeled, cut in half lengthwise, then cut into 1/4 “ pieces.  Cook in salted simmering water until almost tender then drain

4 cloves garlic, minced

1/2 - 1 red chili pepper, sliced in half and seeds and membrane removed.  slit halves into small pieces.

2-3 baby bok choy, cleaned, dried, stems and leaves separated and sliced into thin pieces.

1 tomato, chopped

3-4 scallions, both white and green parts, sliced thinly

sauce:  

2 Tbsp Braggs amino or fish sauce

1 Tbsp garlic chili sauce or sriracha

1 Tbsp oyster sauce

1 Tbsp tamarind paste

2 tsp brown sugar

1 tsp peanut butter

1. Press tofu to get rid of excess moisture.  Cut into cubes, dust all sides with cornstarch, then shallow fry until crispy and brown   Keep warm on a rack in oven
2. Combine all sauce ingredients in bowl and set aside
3. Heat 1 Tbsp oil in non-stick pan.   Add garlic and chilies and stir-fry for 30 sec.  Add bok choy stems and stir fry for 2 min.  Add bok choy leaves and stir fry another 30 sec.
4. Add rice and sauce mix, tomato, carrots,  and chopped scallions.  cook all by scooping up and mixing for several minutes until heated throughout.  Add tofu cubes and mix together thoroughly.  Squeeze 1/2 lime over rice and mix.
   
   Serve with thinly cut cucumbers, chopped cilantro, sliced hot peppers, lime wedges