Eat Healthy and Cheap
Lemongrass Tofu and Vegetable Bowl
Vietnamese lemongrass marinades usually caramelize in a hot pan rather than in oil, and pressed tofu takes the same treatment here. Minced lemongrass, garlic, and shallot cling to the cubes, and a hot dry skillet left undisturbed for a few minutes builds a dark crust before the tofu has a chance to steam in its own moisture. The dressing keeps the sour-sweet-savory balance of nuoc cham using lime juice, mashed date, and tamari instead of sugar and fish sauce, and the quick-pickled carrot and daikon add the crunch and acidity a rice bowl needs.
Ingredients
- 14 oz Firm tofu, pressed and cut into 3/4-inch cubes
- 2 stalks Lemongrass, tender inner bulb minced
- 3 cloves Garlic, minced
- 1 Shallot, minced
- 2 tbsp Low-sodium tamari
- 2 Medjool dates, pitted and mashed into a paste
- 2 Limes, juiced
- 1 Thai bird chile, thinly sliced
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 1/3 cup unseasoned rice vinegar
- 1 cup long grain brown rice, dry, rinsed
- 1 Cucumber, sliced
- 1/4 cup Mint, leaves, torn
- 1/4 cup Cilantro, chopped
- 2 Scallions, thinly sliced
- 1/4 cup Peanuts, toasted and crushed
Method
- Press the tofu under a weight for 15 minutes to push out water, then cut it into 3/4-inch (2 cm) cubes. Dry tofu is what lets it brown instead of steam once it hits the pan.
- Mince the lemongrass, 2 cloves of the garlic, and the shallot as fine as you can. Lemongrass is fibrous: a rough chop leaves it woody, while a fine mince releases the citrus oil that carries the marinade into the tofu.
- Mash 1 date into a paste with a splash of water, whisk it with 1 tablespoon of the tamari, then toss with the lemongrass mixture and the tofu cubes. Marinate at room temperature for 20 minutes, or refrigerate up to overnight.
- Cook the brown rice according to package directions, about 45 minutes. Meanwhile, toss the carrot and daikon with the rice vinegar and a splash of water in a small bowl. Let sit at least 15 minutes, stirring once or twice; the vinegar sharpens the vegetables the way salt usually would, and keeps them crisp.
- Whisk the lime juice, the remaining tamari, the remaining mashed date, the remaining garlic clove minced, and the sliced chile with 2 to 3 tablespoons water until smooth. Taste for the balance of sour, sweet, and savory that a nuoc cham style dressing is built on.
- Heat a dry nonstick or well-seasoned skillet over medium-high. Lift the tofu from the marinade, letting the excess drip off, and lay the cubes in a single layer. Leave them alone for 3 to 4 minutes before flipping. Moving tofu too early is the most common reason it never browns: the surface needs uninterrupted contact with the hot pan to caramelize.
- Divide the rice among bowls. Top with the browned tofu, the drained pickled carrot and daikon, cucumber, mint, and cilantro.
- Drizzle with the dressing, scatter the scallions and crushed peanuts over the top, and serve while the tofu is still warm and crisp.
Nutrition
Estimated per serving: 375 calories, 17 g protein, 7 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.
