Brown Rice Bowl with Lemongrass, Tofu, and Cashews

By lorik

Ingredients

• 8ounces8 ounces extra firm tofu
• 3tablespoons3 tablespoons soy sauce, divided
• 2 1/2tablespoons2 1/2 tablespoons flavorless vegetable oil, such as grapeseed
• 1/21/2 onion, thinly sliced
• 3tablespoons3 tablespoons grated lemongrass (white part only)
• 1teaspoon1 teaspoon grated ginger
• 1clove1 clove garlic, minced
• 2Tablespoons2 Tablespoons sugar
• 1/4teaspoon1/4 teaspoon red pepper flakes (optional)
• 2teaspoons2 teaspoons lime juice
• 3cups3 cups cooked brown Basmati rice
• 1/4cup1/4 cup cashews, toasted and coarsely chopped
• 1/4cup1/4 cup coarsely chopped cilantro leaves

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Serves 2-4

Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or 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 tablespoons soy sauce.

Heat vegetable oil in a skillet over medium heat. Add onion, lemongrass, ginger, garlic, and red pepper flakes and cook, stirring frequently, until onions are soft and translucent.

Stir in remaining 1 tablespoon soy sauce , sugar and lime juice and scrape any browned bits from the bottom of the pan.

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

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

Calories 440 Fat 35 g (53.8%) Saturated 3.9 g (19.6%) Trans 0.1 g Carbs
15.4 g (5.1%) Fiber 3.7 g (14.6%) Sugars 1.6 g
Protein 22.9 g (45.8%)
Sodium 1372.8 mg (57.2%)