Thai Fried Rice with Tofu

Ingredients:

• 2 tablespoons oyster sauce
• 1 tbsp fish sauce
• 1 tsp Sriracha sauce + extra for serving
• 1 teaspoon of sugar
• 3 tablespoons of vegetable oil
• 220g extra firm tofu, cut into 1cm cubes.
• 250g green beans, cut into 4cm pieces (about 2 cups)
• 4 cloves garlic, crushed
• 5 cups frozen cooked white rice
• 1.5 cups mung bean sprouts
• Basil leaves, sliced ​​green onions and chopped cashews, for serving
• Lime wedges, for serving

Preparation:

1. In a small bowl, combine the oyster sauce, fish sauce, Sriracha, sugar, and 1/4 teaspoon salt. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Pat the tofu cubes dry with paper towels and place them in the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until golden brown and crispy, 5-6 minutes; remove to a plate.
2. Add the remaining 2 tablespoons vegetable oil to the same skillet and heat over medium-high heat. Add the green beans, garlic, and a pinch of salt. Cook, stirring, until the garlic is browned, about 1 minute. Add the rice and 1/2 teaspoon of salt; cook, stirring, until the rice is heated through, 2 to 3 minutes.
3. Add the oyster sauce mixture, fried tofu, and mung bean sprouts to the pan. Stir until heated through, about 1 minute; season with salt and pepper to taste.
4. Divide the fried rice among bowls and garnish with basil, green onions, and cashews. Serve with lime wedges and Sriracha sauce.