So “forbidden” rice isn’t just striking, it’s also a serious nutrition upgrade.
Simmering it in coconut milk adds rich aroma and flavor.
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.
Drain tofu and cut into 2-by-1 1/2-inch slabs.
Place between paper towels and press to remove excess moisture.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
