Green Rice and Vegetable Bowl
This all green rice bowl featuring all-green vegetables and lemongrass tofu will make you feel energized and full of green goodness.
Servings: 4 servings
Ingredients
- 1 cup Thai Lotus Jade Pearl rice
- 1 package extra firm tofu
- 5-8 inches lemongrass stalk
- 1 teaspoons sambal olek
- 1 tablespoons lime juice
- 2 teaspoons rice vinegar
- 1 tablespoon ginger paste
- ½ teaspoon salt
- 2 tablespoons sesame oil, divided
- 1 tablespoon coconut oil
- 12 ounces broccoli florets cut into small bite sized pieces
- 1 cup frozen edamame thawed
- 3-4 green onions chopped
- 1 ½ cups coconut milk
- 4 tablespoons soy sauce
- fresh cilantro for garnish
- furikake seasoning for garnish
Instructions
- Drain the tofu by wrapping in a paper towel and gently squeezing, or other preferred method. Set aside to drain more.
- Cook the rice according to package directions. Prepare the rest of the ingredients while the rice cooks.
- Cut the tofu into 1" squares.
- Carefully slice the lemongrass stalk(s) in half lengthwise, or smash to reveal the fragrant interior.
- In a container with a tight fitting lid that's large enough to hold all of the tofu squares, combine the smashed lemongrass, chile paste, lime juice, rice vinegar, ginger, and salt. Mix together well and add tofu. Put lid on and shake to coat. Set aside for 30 minutes, flipping it around occasionally to keep the tofu evenly coated.
- After the tofu is marinated, heat the coconut and 1 tablespoon of sesame oil in a wok or large frying pan over medium high heat.
- Add the tofu and the marinade (minus the lemongrass stalks) to the hot pan and saute for 5 minutes.
- To the pan, add the edamame, and let heat for a minute.
- Then add the broccoli and green onions, reserving a handful for garnish.
- Mix the coconut milk, soy sauce, and remaining tablespoon of sesame oil together, then pour mixture into hot pan. Stir to coat the vegetables with this sauce. Cook for 3-5 more minutes, it should be fragrant.
- Remove from heat.
- To serve, divide the rice into four bowls. Divide the vegetable mixture over the rice, and garnish with cilantro, reserved green onions, and furikake as desired.
Notes
Adapted from Sprouted Kitchen.