Coconut Lemongrass Broth with Rice and Tofu
Ingredients
- Forbidden rice
- 1/2 package organic firm tofu
- 1 tablespoon coconut aminos
- 1 teaspoon maple syrup
- 1 yellow onion
- 2 carrots
- 8 ounces shiitake mushrooms
- 4 cloves garlic
- 1-inch piece ginger
- 1 stalk lemongrass
- 3 cups low-sodium vegetable broth
- 1 can full-fat coconut milk
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- 1 lime
- 2 scallions
- Fresh cilantro
- Peanuts
Preparation
Combine coconut aminos and maple syrup.
Toss the tofu in the mixture and spread in a single layer on a baking sheet lined with parchment paper or a silicon mat.
Bake at 450 degrees Fahrenheit until golden and crispy on the edges, about 15-20 minutes.
Cook Forbidden rice according to package directions.
Toast peanuts until golden brown.
In a large pot or Dutch oven over medium heat, add onion and sauté until translucent, adding water as needed to prevent sticking.
Add carrots and mushrooms; continue sautéing for a few minutes more.
Add garlic, ginger, and lemongrass; sauté for 1-2 minutes more.
Add vegetable broth, coconut milk, and turmeric; bring to a low boil.
Reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste.
Add the zest and juice of one lime.
Serve the broth with the cooked rice and baked tofu, garnishing with fresh cilantro, toasted peanuts, and sliced green scallions.
