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Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsavocado oil or peanut oil, divided1tablespoonminced lemongrass3teaspoonsminced garlic, divided1cupblack rice1(15 ounce) canlight coconut milk⅓cupwater¾teaspoonsalt, divided2tablespoonstoasted sesame oil2tablespoonsreduced-sodium tamari or soy sauce1tablespoonpacked light brown sugar¼teaspooncrushed red pepper1(14 ounce) packageextra-firm water-packed tofu1poundpurple asparagus, trimmed and cut into 1-inch pieces1tablespoongrated peeled fresh ginger½cupunsweetened shredded coconut1tablespoonlime juice, plus lime wedges for serving1teaspoonblack sesame seeds3scallions, slicedOpal basil leaves & thinly sliced purple daikon for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsavocado oil or peanut oil, divided
1tablespoonminced lemongrass
3teaspoonsminced garlic, divided
1cupblack rice
1(15 ounce) canlight coconut milk
⅓cupwater
¾teaspoonsalt, divided
2tablespoonstoasted sesame oil
2tablespoonsreduced-sodium tamari or soy sauce
1tablespoonpacked light brown sugar
¼teaspooncrushed red pepper
1(14 ounce) packageextra-firm water-packed tofu
1poundpurple asparagus, trimmed and cut into 1-inch pieces
1tablespoongrated peeled fresh ginger
½cupunsweetened shredded coconut
1tablespoonlime juice, plus lime wedges for serving
1teaspoonblack sesame seeds
3scallions, sliced
Opal basil leaves & thinly sliced purple daikon for garnish
Directions
Heat 1 tablespoon avocado (or peanut) oil in a medium saucepan over medium heat. Add lemongrass and 1 teaspoon garlic and cook, stirring often, until fragrant, about 30 seconds. Add rice and stir to coat. Stir in coconut milk, water and 1/2 teaspoon salt. Bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid has been absorbed, 35 to 45 minutes.
Heat the remaining 2 tablespoons avocado (or peanut) oil in a large cast-iron skillet over medium-high heat. Add the tofu and cook, flipping once, until golden and crispy, 8 to 10 minutes total. Remove to a plate and sprinkle with the remaining 1/4 teaspoon salt. Add asparagus, ginger and the remaining 2 teaspoons garlic to the pan; cook, stirring, until the asparagus is tender-crisp, about 3 minutes. Remove from heat. Whisk the sauce and add to the pan along with the tofu; gently stir to coat.
Stir coconut and lime juice into the rice. Top the rice with the tofu mixture, sesame seeds and scallions. Serve with lime wedges and garnish with basil and daikon, if desired.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)577Calories37gFat50gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
