Sticky Grilled Lemongrass Tofu
with Nutty Rice and Mango Slaw
Aromatic lemongrass and sweet chili-kissed grilled tofu is the highlight of this summery grill recipe. Perfectly paired with nutty rice and a bright mango slaw, this is a meal everyone in your home will enjoy.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Mangos • Basmati rice • Limes • Cucumber • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Lemongrass • Garlic • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Basmati Rice
1 unit(s)
Mango
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Lemongrass
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, peel, then mince or grate garlic.
- Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
- Thinly slice green onion.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
- To a medium bowl, add tofu, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Zest, then juice lime.
- To a large bowl, add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar, to taste.)
- Add tofu to the grill. Close lid and grill tofu 4-5 min per side, flipping once, until grill-marked. (NOTE: Make sure grill is evenly oiled before adding tofu to prevent sticking.)
- Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper, to taste.
- Thinly slice tofu, if desired.
- Divide rice, tofu and mango slaw between plates.
- Spread remaining sweet chili sauce over tofu. Sprinkle with remaining green onions.
- Sprinkle remaining peanuts over slaw.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken. Grill tofu 4-5 min per side, flipping once, until grill-marked.
Plate tofu in the same way the recipe instructs you to plate the chicken.
