Lemongrass Chili Tofu with Coconut Rice

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14 ounces) of extra-firm tofu for 20 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, add the tofu cubes, and pan-fry until golden brown on all sides, then remove and set aside.

3. 3

   In the same skillet, add 1 tablespoon of vegetable oil, then sauté 2 thinly sliced lemongrass stalks, 2 minced fresh red chilies, 4 minced garlic cloves, and 1 inch of grated fresh ginger for 2 minutes until fragrant.

4. 4

   Stir in 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice, then return the cooked tofu to the skillet and toss to coat evenly.

5. 5

   For the coconut rice, combine 2 cups of jasmine rice, 1 can (13.5 ounces) of full-fat coconut milk, 1.5 cups of water, and 0.5 teaspoon of salt in a medium saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.

6. 6

   Fluff the cooked coconut rice with a fork after resting for 5 minutes to ensure it is light and separate.

7. 7

   Serve the lemongrass chili tofu immediately over the warm coconut rice, garnished with 0.25 cup of fresh chopped cilantro and 0.25 cup of chopped roasted peanuts.