Lemongrass tofu bowls
Ingredients
- 1 block tofu, frozen and defrosted
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 thai chillies, minced
- ½ tsp white pepper
- 2 tsp sugar
- 1 tsp msg
- 2 tbsp vegan fish sauce
- 1 tsp lime juice
- 1 bunch thai basil
- 4 lemongrass stalks, grated
- 1 tsp salt divided
- ½ cup thinly sliced carrots
- ½ cup thinly sliced radish
- ¼ cup warm water
- 2 tbsp sugar
- ¼ cup apple cider vinegar
- 6 tbsp water
- 2 tbsp sugar
- 1 can coconut milk
- 2 kaffir lime leaves
- Rice
- 1 ½ tbsp lime juice
- 2 tbsp vegan fish sauce
- ½ clove minced garlic
- ½ thai chilli, sliced
- ½ cup coriander, chopped
- ½ cup mint, chopped
- ½ cup sliced cucumbers
- Peanuts, chopped
Steps
- Drain and press the tofu, once done pat it dry with a paper towel and cut into slices.
- Add ingredients from shallots to lemongrass in a blender, pulse until it forms a paste.
- In a container mix ingredients from shallots to lemongrass. Add the tofu, cover and refrigerate to marinate.
- Toss carrots and daikon with ½ teaspoon salt and place in a strainer over a sink/bowl.
- Let the mix sit for 15 minutes then rinse with cool water to wash off salt. Set on paper towels to dry.
- Whisk together sugar in warm water until dissolved. Add vinegar and stir. Add liquid to a container with carrot and radish. Refrigerate.
- Clean the rice. Add the coconut milk and water using the coconut milk tin. Add kaffir lime leaves and cook.
- Combine 6 tbsp water and 2 tbsp sugar in a bowl to make the nuoc cham chay. Add lime juice, fish sauce, garlic and chilli.
- Preheat the grill to high until oil is shimmering. Add tofu and lower heat slightly. Cook until charred then flip and repeat.
- Serve tofu over rice with pickled carrot and radish, herbs, peanuts, cucumber and nuoc cham chay.