Spicy Lemon Grass Tofu Rice Bowl with Asian Basil
Yield: 6 portions
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| Ingredients | Amounts |
|---|---|
| Tofu marinade | |
| Lemon grass stalks, finely chopped | 3 ea. (about 5 Tbsp.) |
| Ginger, minced | 1 Tbsp. |
| Sambal oelek (chili paste) | 2 tsp. |
| Soy sauce | 1½ Tbsp. |
| Turmeric | 1 tsp. |
| Sugar | 2 tsp. |
| Salt | ½ tsp. |
| Tofu, firm, pressed and drained, cut into ¾" cubes | 1 lb. |
| Soybean oil | 3 Tbsp. |
| Yellow onion, thinly sliced lengthwise | 1 ea. |
| Garlic, minced | 2 tsp. |
| Roasted peanuts, chopped | 2 Tbsp. |
| Asian basil leaves (halve large leaves) | 2/3 cup |
| U.S. jasmine and brown basmati rices, cooked and mixed | 5 cups |
| Vegetable oil | 2 Tbsp. |
| Wood ear mushrooms, sliced | 1 cup |
| Brown mushrooms, sliced | 1 cup |
| Shallots, minced | 3 Tbsp. |
| Garlic, minced | 1 Tbsp. |
| Chinese long beans, cut 2", cooked | 1½ cups |
| Salt and pepper | to taste |
| To serve | |
| Micro greens | 1 cup |
| Lemon Grass Vinaigrette | ¼ cup |
| Fried Shallots | ¼ cup |
Method
- Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes to overnight. Note: this will be a dry marinade, with little liquid.
- Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
- Heat oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned.
- Once the tofu is brown, add the onion mixture. Toss to warm and combine with the tofu. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.
- For the rice: Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked rice to the mushrooms and beans and divide between 6 individual serving bowls.
- To serve: Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots. Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.
Note: May be served on U.S. basmati or long-grain white or brown rices, if desired.