Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 stalks of lemongrass, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- 1 cup of jasmine rice
- 2 cups of water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Skillet
Step-by-step instructions:
1. Start by preparing the tofu. Cut it into small cubes and set aside.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the chopped lemongrass, garlic, and ginger. Cook for 2-3 minutes until fragrant.
3. Add the cubed tofu to the skillet and stir to coat with the lemongrass mixture. Cook for 5-7 minutes until the tofu is lightly browned.
4. In a small bowl, mix together the soy sauce and honey. Pour the mixture over the tofu and stir to coat. Cook for an additional 2-3 minutes until the sauce has thickened.
5. While the tofu is cooking, prepare the rice. Rinse the rice in a fine mesh strainer until the water runs clear. Add the rice and water to a rice cooker or pot with a lid. Bring to a boil, then reduce the heat to low and simmer for 18-20 minutes until the rice is tender and the water has been absorbed.
6. Once the tofu and rice are done, season both with salt and pepper to taste.
7. Serve the lemongrass tofu over a bed of rice and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Skillet: Medium-high heat
Rice: Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 44g
Dietary fiber: 2g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- Instead of tofu, you can use chicken, shrimp, or beef.
- Instead of jasmine rice, you can use brown rice or quinoa.
- Instead of lemongrass, you can use lemon zest or lemon juice.
Variations:
- Add some vegetables to the skillet, such as bell peppers, broccoli, or carrots.
- Use different sauces for the tofu, such as teriyaki or peanut sauce.
- Add some chopped peanuts or cashews for extra crunch.
Tips and tricks:
- To press the tofu, wrap it in a clean kitchen towel and place a heavy object on top, such as a cast iron skillet or a stack of books.
- Use a rice cooker for foolproof rice every time.
- Double the recipe and save the leftovers for meal prep.
Storage instructions:
Store the lemongrass tofu and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lemongrass tofu and rice in a bowl or on a plate. Garnish with fresh cilantro for a pop of color.
Garnishes:
Fresh cilantro
Pairings:
Serve the lemongrass tofu and rice with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted carrots, or a mixed green salad.
Troubleshooting advice:
- If the tofu is sticking to the skillet, add a splash of water or vegetable broth to loosen it up.
- If the rice is too dry, add a little more water and cook for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tofu and rice to the appropriate temperature to avoid foodborne illness.
Food history:
Lemongrass is a popular herb used in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
The lemongrass adds a bright, citrusy flavor to the tofu, while the soy sauce and honey provide a salty-sweet balance.
Serving suggestions:
Serve the lemongrass tofu and rice as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Thai