Gluten-Free Vietnamese Lemongrass Tofu with Rice

Ingredients

• 1 lb Firm tofu
• 2 stalks Lemongrass
• 3 cloves Garlic
• 3 tbsp Soy sauce (gluten-free)
• 1 tbsp Brown sugar
• 2 cups Rice
• 2 tbsp Vegetable oil
• 0.25 cup Green onions
• 0.25 cup Cilantro

Instructions

1. 1Prepare the tofu: Place the 1 lb firm tofu on a clean kitchen towel or paper towels. Place another towel on top and press down firmly to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Prepare the aromatics: Take the 2 stalks of lemongrass and trim off the tough outer layers. Finely mince the tender inner part of the lemongrass. Peel and finely mince the 3 cloves of garlic.
3. 3Cook the rice: Measure the 2 cups of rice into a medium saucepan. Add the appropriate amount of water (check rice package for specific water ratio, typically 1:2 rice to water). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it sit, covered, off the heat for 5 minutes before fluffing.
4. 4Sear the tofu: Heat the 2 tbsp of vegetable oil in a large 12-inch skillet over medium-high heat (400°F / 205°C). Once the oil is shimmering, carefully add the 1 lb of tofu cubes in a single layer. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
5. 5Add aromatics and sauce: Add the minced 2 stalks of lemongrass and the minced 3 cloves of garlic to the skillet with the tofu. Stir and cook for 1 minute until fragrant. Pour in the 3 tbsp of gluten-free soy sauce and the 1 tbsp of brown sugar. Stir well to coat the tofu and cook for another 1-2 minutes, until the sauce has slightly thickened and coats the tofu.
6. 6Serve: Spoon the cooked 2 cups of rice into serving bowls. Top with the lemongrass tofu mixture. Garnish generously with the 0.25 cup of chopped green onions and the 0.25 cup of chopped cilantro.

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