Thai-style water spinach and tofu with rice

Name: Thai-style water spinach and tofu with rice
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 350 g Fresh water spinach (pak boong), raw trimmed; 300 g Tofu; 300 g Plain ready-cooked rice; 15 g Rapeseed oil; 12 g Garlic; 6 g Fresh chilli; 15 g Soy sauce; 12 g White miso paste; 6 g Sugar; 30 g Water; 0.5 g Black pepper

Fast garlic-chilli water spinach stir-fry with tofu and rice, using fermented soybean seasoning.

Estimated total time: 25 minutes2 portionsAbout 450 kcal per portion

Thai-style water spinach and tofu with rice — representative dish photograph — Photo: Andy Li · CC0 · Photo source. Wikimedia photograph; responsive display cropping. Representative preparation; photo differences are disclosed in the recipe note.

Ingredients for 2 portions

350 g Fresh water spinach (pak boong), raw trimmed
300 g Tofu
300 g Plain ready-cooked rice
15 g Rapeseed oil
12 g Garlic
6 g Fresh chilli
15 g Soy sauce
12 g White miso paste
6 g Sugar
30 g Water
0.5 g Black pepper

Method

Use 350 g trimmed raw water spinach (pak boong), keeping tender stems and leaves. Rinse, drain thoroughly and cut stems into 5 cm lengths. Cube 300 g plain tofu; mince 12 g garlic and 6 g fresh chilli.
Stir 15 g soy sauce, 12 g white miso, 6 g sugar, 30 g water and 0.5 g black pepper together until the paste dissolves. The miso stands in for Thai yellow soybean paste; no oyster or fish sauce is used.
Heat 10 g of the measured rapeseed oil in a wide pan on medium-high. Brown the tofu for 3–4 minutes, turn, then move it to a plate. Add the remaining 5 g oil and stir-fry garlic and chilli for about 30 seconds.
Add the water-spinach stems first for 1 minute, then the leaves and sauce. Toss briskly for 2–3 minutes until the stems are just tender and the leaves wilt. Return the tofu to the pan and heat through.
Heat 300 g plain ready-cooked rice thoroughly. Divide it into two bowls and spoon all the water spinach, tofu and sauce over it. Serve immediately.

Thai-style vegan main-meal adaptation of pad pak boong: the linked reference uses oyster sauce and Thai yellow soybean paste, while this version deliberately omits seafood sauces, uses label-checked white miso as a fermented-soy substitute and adds tofu plus rice for a fuller meal. Check tofu, soy sauce and miso labels for vegan suitability; white miso can contain barley or wheat, and soy sauce is conservatively flagged for gluten. The Commons restaurant photo shows water spinach but no tofu or measured rice; its actual sauce and dietary status are unknown. Ready-cooked rice is assumed. Calories and timing are estimates, not kitchen-tested.

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Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Pailin Chongchitnant / Hot Thai Kitchen — pad pak boong reference

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