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Thai Basil Tofu Scramble with Lemongrass Rice

  • Author: adapted from Half Baked Harvest
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • Lemongrass Rice
  • 1 1/2 cups coconut milk
  • 1 1/2 cups water
  • 3 4" fresh lemongrass stalks
  • 1 1/2 cups uncooked jasmine rice, rinsed
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp salt
  • Tofu
  • 2 large carrots, cut into matchsticks
  • 2 red bell peppers, sliced
  • 1 hot red pepper, sliced
  • 2 green onions, chopped
  • 2 Tbsp fish sauce
  • 1 tsp honey
  • 3 Tbsp toasted sesame oil, divided
  • Juice of 2 limes, plus lime wedges for serving
  • 1/3 cup + 2 tbsp sodium soy sauce, divided
  • 14 oz extra-firm tofu
  • 4 cloves garlic, minced or grated
  • 2 tsp fresh ginger, grated
  • 1 pinch of black pepper
  • 1/3 cup sweet thai chili sauce
  • 2 cups fresh Thai basil leaves, sliced or chopped, plus extra for serving
  • Toasted sesame seeds, chopped roasted peanuts, and chopped cilantro for serving

Instructions

  1. Combine the coconut milk and water in a medium saucepan over medium heat. Bring to a boil.
  2. While heating the liquids, whack the lemon grass stalks firmly with a rolling pin. Don't be shy! Next, chop as finely as you possibly can, discarding the woodiest outside layer.
  3. When the liquids are boiling, add the lemongrass, rice, sesame oil, and salt. Stir to combine, reduce to a simmer, cover with a lid, and cook for 20 minutes. After 20 minutes, turn the stove off but leave the rice covered {NO PEEKING!} for another 15 before fluffing with a fork.
  4. Combine the carrots, peppers, and green onions in a small bowl. Mix the fish sauce, honey, 2 Tbsp sesame oil, lime juice, and 2 Tbsp soy sauce together before pouring over the vegetables. Toss a few times, and set aside.
  5. Heat a large nonstick pan over medium-high heat. Crumble the tofu, with your hands, into the pan in large chunks. They will break up a bit as you cook, so don't go too small at first. Keep the heat fairly high (you should hear sizzling!), as you brown the tofu. Stir every few minutes to get all sides, and cook until golden brown (I usually do about 10 minutes).
  6. Turn the heat down to medium, and add the remaining 1 Tbsp of sesame oil, minced garlic, and grated ginger. Cook, stirring, for two minutes before adding the pepper, sweet thai chili sauce, remaining soy sauce, and 1 cup of the fresh basil.
  7. Stir everything together and cook, simmering, for five minutes. The tofu should absorb most of the liquid. Add the extra liquid from the vegetables, and cook for another two minutes before removing from the heat.
  8. Stir in the remaining 1 cup of fresh basil.
  9. Arrange each dish with rice and tofu, topped with the vegetables and garnished with toasted sesames, more fresh herbs, and roasted peanuts.

Notes

If you are making this gluten-free, you will need to omit soy sauce and use tamari in it's place!

Find it online: https://thekitchenpaper.com/thai-basil-tofu-scramble-lemongrass-rice/