September 28, 2016

Perk up your rice dish with a little Southeast Asian flair. Both fresh and savory, this bowl makes a perfect protein-packed lunch or a side dish at dinner. Try peanuts instead of cashews, ass veggies like carrots or Asian greens; substitute mushrooms or tempeh for the tofu; maybe a sprinkle of pomegranate seeds… you get the idea.



1Preheat oven to 350F

2Rinse and drain the tofu. Cut tofu into ½ inch thick slices and place between clean paper towels. Place a heavy skillet or cutting boards on top to press out the excess liquid. Let it sit for 15 mins.

3Cut tofu into ½ inch cubes and toss in a bowl with 2 tbsp soy sauce.

4Lightly oil a baking sheet and spread the tofu cubes evenly on the baking sheet. Bake the tofu for 15 mins and flip over. Continue baking for about 10-15 mins until the tofu is toasted and chewy. Remove from the oven.

5Heat oil in a skillet over medium heat. Add onions, lemongrass, ginger, garlic, red pepper flakes and cook, stirring frequently, until onions are translucent.

6Stir in the remaining 1 tbsp soy sauce and lime juice and scrape any browned bits from the bottom of the pan.

7Add rice and tofu and stir to combine and heat through.

8Remove from heat and stir in the cashews and cilantro. Serve hot.


8 Oz. extra tirm tofu/ tau kwa

3 tbsp soy sauce, divided

2 ½ tbsp. oil

½ onion, thinly sliced

3 tbsp lemongrass, grated (white part only)

1 tsp ginger, grated

1 clove garlic, minced

¼ tsp red pepper flakes (optional)

2 tsp lime juice

3 cups cooked basmati tice

¼ cup cashews, toasted and coarsely chopped

¼ cup cilantro leaves, coarsely chopped


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