Brown Rice Bowl with Lemongrass, Tofu and Cashews

Brown Rice Bowl with Lemongrass, Tofu and Cashews

It’s been a while and it’s not likely to pick up again any time soon, but this recipe was too tasty to leave off. The Kitchn has provided us with several recipes recently but this one stands out. Tofu is a good for you food that I just haven’t been able to wrap my taste buds around. This cooking method though made it sort of the texture of baked cheese. I love cheese, so this is a positive! Overall it’s a win and I’ll be making it again. So…until the next time…enjoy!

Ingredients
  • 16 ounces extra firm tofu
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons flavorless vegetable oil, such as grape seed
  • 2 onions, thinly slice
  • 3 tablespoons chopped lemon balm
  • 2 teaspoon grated ginger
  • 2 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

Directions

Preheat oven to 350°F.

  1. 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.
  2. Slice tofu into thin-ish rectangles, then in thirds.
  3. Lightly oil a baking sheet and spread the tofu slices evenly on the sheet. Bake for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.
  4. Heat vegetable oil in a skillet over medium heat. Add onion, lemon balm, ginger, garlic, soy sauce and red pepper flakes. Cook, stirring frequently, until onions are soft and translucent.
  5. Scrape any browned bits from the bottom of the pan.
  6. Add rice and tofu and stir to combine and heat through.

Remove from heat, stir in cashews and serve.

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