It is Monday and this recipe is meatless: how timely! If you're not on the tofu train for its' reputation as a heavily genetically modified product, that's fair. Beans, nuts, fish and/or meat can be inputed in lieu of tofu. I have some concerns about tofu, but not enough to nix soya products from my diet altogether. So, if this dish gives me a third nipple, it will almost be worth it due to its sheer deliciousness.
Honestly, I use tofu as a substitute for beans because nobody wants or needs to be exposed to that many farting fits at my office. I am also an impressionable eater and in an attempt to consume less meat for health factors as expressed by friends, family and the media, I experiment with vegetarian recipes. This is an example and I hope you enjoy it as much as I did.
- 1 cup brown rice
- 12-14 oz of firm tofu
- lemongrass paste (fresh was unavailable, but always best)
- 2 t sriracha or chile paste
- 1 T lime juice
- 2 t rice wine vinegar
- 1 T fresh grated ginger
- 1 T coconut oil
- 2 T broccoli florets
- 2 large carrots, julienned
- 1/2 cup chopped, green onions
- 3/4 cup light coconut milk
- 2 T soya sauce
- 2 T sesame sauce
- 2 large avocados, sliced
Cook brown rice according to package instructions.
Cube the tofu into bite size pieces. Combine the lemongrass, chile paste, garlic, lime juice, vinegar and tofu into a bowl. Toss the tofu well and set aside for a minimum of 30 minutes. I marinated the tofu overnight.
Warm the coconut oil and 1 tablespoon of the sesame oil in a pan over high heat. Pour in the tofu and marinade and cook until the edges have browned; about five minutes. Add the broccoli, carrots, remaining sesame oil, soya sauce and coconut milk, tossing well to coat with the oil mixture and allowing to cook for about 3 minutes. Spoon in the green onions and mix with the existing ingredients. Serve over rice and top with sesame seeds, avocado and cilantro.