Eat Rice

Interestingly enough I spent most of my university years eating sticky rice and soy sauce for lunch. Rice is delicious after all, so it seemed like a good idea. Since then my palette has matured a little or perhaps I have just become more interested in nutrition. Who’s to say really.

Rice Bowl with Lemongrass, Tofu and Cashews
Adapted from The Kitchn | Serves 2-4

8 ounces extra firm tofu
3 tablespoons soy sauce, divided
2 1/2 tablespoons flavorless vegetable oil, such as grapeseed
1/2 onion, thinly sliced
3 tablespoons grated lemongrass (white part only)
1 teaspoon grated ginger
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 teaspoons lime juice
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1/4 cup cashews, toasted and coarsely chopped
1/4 cup coarsely chopped cilantro leaves

Preheat oven to 350°F.

Drain tofu and cut into 1/2 inch slices. Place the sliced tofu between layers of paper towel, place a heavy object like a cast iron pan on top of the tofu to press out excess liquid. Once excess liquid is removed (about 15 minutes) cut the tofu into 1/2 inch cubes. In a bowl, toss tofu with 2 tablespoons of soy sauce.

Spread tofu onto a lightly oiled baking sheet and bake for 15 minutes. Flip and bake on the second side for an additional 10 – 15 minutes. Tofu will be toasted and chewy.

Add oil to a pan, heat over medium heat. Once oil is hot add onion, lemongrass, ginger, garlic and red pepper flakes. Cook stirring often until onions are translucent and the lemongrass is fragrant.

Add the remaining 1 tablespoon soy sauce and lime juice the pan. Stir in the rice and tofu and heat through. Add the cashews and cilantro and remove from heat.

Eat Rice! As my roommate used to say.