Ingredients

The following ingredients have 3 Servings
  • 8 ounces extra firm tofu
  • 3 tablespoons soy sauce, divided
  • 2 1/2 tablespoons flavorless vegetable oil, such as grapeseed
  • 1/2 onion, thinly sliced
  • 3 tablespoons grated lemongrass (white part only)
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons lime juice
  • 3 cups cooked brown Basmati rice
  • 1/4 cup cashews, toasted and coarsely chopped
  • 1/4 cup coarsely chopped cilantro leaves

Instruction

  • Preheat oven to 350°F.
  • 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.
  • Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.
  • 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 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.