Sriracha and Lemongrass Marinated Tofu Bowls

After a long day of work, you deserve a meal that will delight your taste buds and nourish your body. This is a delightful bowl of brown rice topped with Sriracha and lemongrass marinated tofu, coconutty broccoli. and carrots with avocado. It’s such a nice meal to enjoy after a long day at work and smells amazing while cooking.

SRIRACHA AND LEMONGRASS MARINATED TOFU BOWLS [VEGAN]

INGREDIENTS

• 1 cup brown rice, cooked
• 1 12-ounce block extra firm tofu
• 2 stalks lemongrass, trimmed
• 2 teaspoons Sriracha
• 1 tablespoon lime juice
• 2 teaspoons white wine vinegar
• 1 tablespoon fresh grated ginger
• 1 tablespoon coconut oil
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 2 carrots, sliced thin
• 1/2 cup chopped scallions (green parts only)
• 1 13.5-ounce can coconut milk
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• Sesame seeds, for garnish
• 1 sliced avocado, for garnish

PREPARATION

1. Cook the brown rice according to package instructions.
2. Press the tofu between paper towels to dry, and then cut it into cubes (leaving of paper towel to dry some more).
3. Smash the lemongrass with the back of a knife, remove the outer stalks and mince it well. In a large mixing bowl, whisk together the lemongrass, Sriracha, lime juice, vinegar, ginger, and salt. Add the tofu and stir everything to coat. Set aside to marinate for 30 minutes.
4. Warm the coconut and sesame oils in a large skillet over medium-high heat. Add in the tofu (along with marinade) and saute for about 5 minutes, until edges are browned. Add the broccoli, carrots, coconut milk, sugar, and soy sauce and saute until the vegetables are warmed through, about 3-5 more minutes. Add the scallions and stir everything together. Taste and adjust seasonings to your liking.
5. To assemble each bowl, start with the brown rice and top with the tofu vegetable mixture, some sesame seeds and a few slices of fresh avocado.

http://www.onegreenplanet.org/vegan-recipe/sriracha-and-lemongrass-marinated-tofu-bowls/