Brothy Lemongrass Rice with Tofu

• Tofu(400 g)
• Jasmine Rice(250 g)
• Lemongrass(2)
• Ginger(1 tbsp)
• Garlic(3 cloves)
• Shallot(2)
• Coconut milk(200 ml)
• Vegetable Broth(900 ml)
• Soy sauce(2 tbsp)
• Lime(1)
• Spinach(120 g)
• Green Onions(4)
• Coriander(15 g)optional
• Rapeseed Oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat {Tofu} dry and break it into rough bite-size pieces. Finely chop the tender centers of {Lemongrass}, mince {Garlic}, grate the {Ginger}, thinly slice {Shallot}, slice {Scallions}, and cut the {Lime} into wedges.

   ~15 min

2. 2

   Heat {Vegetable oil} in a medium pot over medium heat. Add the tofu and cook, turning gently, until lightly golden in spots, 5 minutes. Scoop onto a plate.

   ~5 min

3. 3

   In the same pot, add the shallot, lemongrass, garlic, and ginger. Cook for 2 minutes until fragrant, then stir in {Jasmine Rice} and cook for 1 minute to coat the grains.

   ~3 min

4. 4

   Pour in {Vegetable Broth}, {Coconut milk}, and {Soy sauce}. Add {Salt} and {Black pepper}, bring to a gentle boil, then lower the heat and simmer uncovered for 15 minutes, stirring once or twice, until the rice is tender and the broth has thickened slightly but is still loose and spoonable.

   ~15 min

5. 5

   Fold the tofu back into the pot with {Spinach} and half the {Scallions}. Simmer for 2 minutes until the spinach wilts and the tofu is warmed through. Squeeze in half the {Lime}.

   ~2 min

6. 6

   Ladle into bowls and top with the remaining scallions, {Fresh cilantro}, and extra lime wedges for squeezing.

   ~0 min