Lemongrass tofu with coconut black rice

Vegetarian, Gluten Free, Dairy Free

2 Servings, 750 Calories/Serving

30 – 40 Minutes

We love the contrast of flavors and colors in this easy Southeast Asian-inspired stir-fry. Fragrant black rice, also known as purple rice, makes a stunning backdrop for our lemongrass tofu, made a bright golden yellow from the turmeric in our custom spice paste. But we don’t just judge this book by its cover: recent studies have shown that the grain is not only high in iron, but also has as many antioxidants as blueberries.


  • ¾ cup Lotus Foods Forbidden black rice
  • ½ cup coconut milk
  • ¼ ounce dried shiitake mushrooms
  • ¾ pound Hodo Soy firm tofu
  • 1 yellow onion
  • Fresh cilantro
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • Stir-fry sauce (mirin - rice vinegar - gluten-free tamari)
  • 1½ ounces sunflower sprouts



Cook the rice

In a small sauce pot, combine the black rice, coconut milk, and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the mushrooms and tofu.


Prep the mushrooms

In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
While the mushrooms soak, prepare the tofu.


Prep and cook the tofu

  • Rinse the tofu and drain on a paper-towel-lined plate; cut the tofu into 1-inch cubes.
In a large frying pan over medium heat, warm ¼ cup oil until hot but not smoking. Carefully add the tofu in a single layer (the oil should be hot enough that the tofu sizzles) and cook, turning once, until golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off all but 2 to 3 teaspoons oil from the pan.
While the tofu cooks, prepare the onion.


Prep the onion; start the lemongrass sauce

  • Peel and thinly slice the yellow onion.
In the same pan used to cook the tofu, add the onion, season with salt, and cook over medium-high heat, stirring occasionally, until tender and lightly browned, 6 to 8 minutes.
While the onion cooks, chop the cilantro.


Prep the cilantro; finish the sauce

  • Coarsely chop the cilantro.
Stir the lemongrass paste into the onion and cook until fragrant, about 1 minute. Stir in the tofu, stir-fry sauce, and mushrooms, then pour in the reserved mushroom soaking liquid, stopping when you reach the grit. Reduce the heat to medium, add the pea shoots and cilantro, and cook, tossing frequently, until the pea shoots are wilted, about 1 minute.



Transfer the rice to individual bowls. Top with the tofu and sauce and serve.

Nutrition per serving: Calories: 750, Protein: 27 g, Total Fat: 37 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 7 g, Cholesterol: 0 mg, Carbohydrates: 85 g, Fiber: 9 g, Added Sugar (Mirin): 2 g, Sodium: 1030 mg

Contains: soy

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