Spicy Tomato-Lemongrass Tofu
with Roasted Fioretto & Rice
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Can we even say how fragrant this is? Lemongrass has to be the most perfumed culinary herb. Combined with ginger, hot chilies and tomato, it totally transforms tofu. Look for a showstopper vegetable on the side: fioretto, also known as flowering cauliflower.
We will send you:
- 1 Lime
- 450g Fioretto
- 1 Block of tofu (non-GMO)
- 15ml Ginger paste
- 🌶️ 15ml Sambal oelek
- 30ml Tomato paste
- 30ml Soy sauce (low sodium)
- 15g Minced lemongrass
- 160g Jasmine rice
- 10g Brown sugar
Contains: Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
820 mg
Total Carb
97 g
Sugars
13 g
Protein
40 g
Fibre
9 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and ½ the lemongrass. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the fioretto
- Meanwhile, halve the fioretto lengthwise if large.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Cook the tofu
- Meanwhile, pat the tofu dry; crumble.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, stirring occasionally, 4 to 6 min., until beginning to brown.
- Add the tomato paste, and remaining ginger and lemongrass.
- Cook, stirring often, 30 sec. to 1 min., until dark red and fragrant.
Make the glaze & coat the tofu
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- To the pan of tofu, add the soy sauce, brown sugar, lime juice, sambal oelek (add ½ for medium spicy) and ⅓ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until coated.
Plate your dish
- Divide the rice between your plates.
- Top with the fioretto and tofu.
- Spoon any remaining glaze over the tofu.
- Garnish with the lime wedges. Bon appétit!
