Sticky Grilled Lemongrass Tofu
with Nutty Rice and Bright Mango Slaw- Soy
- Wheat
- Sulphites
- Peanuts
- Milk
- Sesame
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- May contain traces of allergens
- Soy
Aromatic lemongrass and sweet chilli-kissed grilled tofu is the highlight of this summery grill recipe! Perfectly paired with nutty rice and a bright mango slaw, what else could you ask for?
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Basmati Rice
1 unit(s)
Mango
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Soy)
28 g
Peanuts, chopped
(Contains: Peanuts)
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
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- 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.
- Add tofu, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. 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.
- 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 to a large bowl. 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. Grill tofu, flipping once, until grill-marked, 4-5 min per side. (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 in the same way the recipe instructs you to season the chicken.
Grill tofu, flipping once, until grill-marked, 4-5 min per side.
