Tofu Lemongrass Brown Rice Bowl

 

For a light Asian flavored vegetarian dish, this rice bowl packs a lot of protein. Toasted tofu and cashews give the dish good texture and the crispy zucchini adds a satisfying crunch. Lemongrass can be tricky to use. Remove the bottom end and pretty much 2/3 of the upper stalk. Once you have roughly a 6" piece, cut it in half, remove the tough outer husks and the core at the bottom of the stalk. Finely chopped or use our favorite chopper to get the job done. Chopper works great on the ginger too.  Made this for a friend and she said it was restaurant-quality. :)

 

Ingredients

  • 8 ounces extra firm tofu

  • 3 T coconut aminos, divided 

  • 2 T avocado oil

  • 1/2 onion, thinly sliced

  • 2 T lemongrass finely chopped (white part only) 

  • 2 tsp grated ginger

  • 1 zucchini, remove seeds and core with small spoon and slice thinly 

  • 1 clove garlic, minced

  • 1/4 tsp red pepper flakes (optional) 

  • 2 tsp lime juice

  • 3 cups cooked brown Basmati rice (1 cup dry rice will make enough)

  • 1/4 cup raw cashews, toasted 

  • 1/4 cup coarsely chopped cilantro leaves (optional)

 

Instructions

  • Preheat oven to 350°F.

  • Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between paper towels. Place a cutting board on top to press out excess liquid. Let sit 15 minutes.

  • Cut tofu into 1/2-inch cubes and toss in a bowl with 2 T coconut aminos.

  • Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip. Continue baking for about 10-15 minutes until tofu is crispy on the sides. Remove from oven.

  • Heat oil in a skillet over medium heat. Add onion, lemongrass, ginger, and red pepper flakes and cook, stirring frequently, until onions are soft and translucent. Add zucchini and garlic, stirring frequently, until zucchini is cooked but still crisp.

  • Stir in remaining 1 T coconut aminos and lime juice. 

  • Add rice and tofu and stir to combine and heat through.

  • Remove from heat, stir in cashews and cilantro, and serve.

 

To toast cashews, place cashews in a small skillet over medium heat. Rotating often. Keep a close eye on them!

 

Servings: 3-4

Time: 45 minutes

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

Write-up by Pam.

 

 

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