Lemongrass Tofu with Coconut Soy & Brown Rice

This recipe came about while I was watching a cooking show at the gym. How's that for torture? Watching shows about food while trying to burn off food is just ridiculous. The host made a variation of this with fish and loads of butter, but I hate to say this version is better!

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.

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Lemongrass Tofu
serves 2
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
sea salt
1 1/2 cup mirin
canola oil

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.

Coconut Soy
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
sea salt
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.