Wednesday, February 27, 2013
Lemongrass Tofu with Coconut Soy & Brown Rice
Fragrant steamed and grilled tofu with lemongrass, lime and ginger served with a quick coconut soy sauce and brown rice tossed with scallions and edamame.
One Year Ago Today Eggs in a Basket
Two Years Ago Today Sugar & Spice Tofu with Parsnip Puree & Green Beans
1 lb extra firm tofu, drained and pressed, cut into 4
2 limes, sliced
1 lemongrass stalk, smashed and cut into 4" pieces
1-6" piece fresh ginger, cut into medium sized chunks
1 1/2 cup mirin
Preheat the oven to 350.
Fill the bottom of an 8" casserole dish with the lime slices, lemongrass and ginger. Place the tofu on top and generously sprinkle with salt. Pour the mirin over the top and cover with foil. Poke a hole in the top, allowing steam to escape and bake for 35 minutes.
Remove from the oven and preheat a grill pan. Brush with a little canola oil and grill for 5 minutes on each side. Top with coconut soy sauce.
1-15oz can coconut milk
1 tbl soy sauce
1 tbl lime juice
Combine all of the ingredients in a small pot and bring to a boil. Simmer for 10 minutes and serve over the tofu.
Brown Rice with Edamame and Scallions
2 cups water
1 cup brown rice
1 bunch scallions, whites in large chunks, greens minced
1 garlic clove, smashed
1 cup frozen, shelled edamame
Combine the water, rice, white scallions, and garlic in a pot. Season with salt and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes and add the edamame. Cook 5 minutes more until the rice is tender. Remove the scallions and garlic and serve with minced green scallions.