Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked jasmine rice
- 450 mlwater for rice
- 600 gextra-firm tofu, drained
- 30 gtender lemongrass centres, very finely minced
- 3 clovegarlic, minced
- 3 tbspgluten-free tamari, divided
- 2 tbspneutral oil
- 1 tbspsugar, divided
- 2 tbspfresh lime juice
- 1 tbspunseasoned rice vinegar
- 150 gcarrot, cut into matchsticks
- 250 gcucumber, sliced
- 15 gmint leaves
- 15 gcilantro leaves
Make it
- Wrap the tofu in a clean towel and press gently under a plate for 10 minutes. Meanwhile, combine carrot with rice vinegar and half the sugar and leave to lightly pickle while preparing the other components.
- Rinse the rice, bring to a boil with its measured water, then cover and cook on very low for 12–15 minutes. Turn off the heat and rest, covered, for 10 minutes.
- Cut tofu into 2 cm cubes. Heat the oil in a large pan over medium-high heat and cook the tofu for 8–10 minutes, turning until golden on several sides.
- Lower the heat to medium. Add lemongrass and garlic for 1 minute, then add 1 tablespoon tamari and the remaining sugar and toss for another minute until fragrant and coated.
- Mix the remaining tamari with lime juice for a dressing. Divide rice, tofu, drained carrot and cucumber among four bowls and finish with mint, cilantro and the dressing.
Ingredients, recipe context & sources
Ingredient flags: Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.