Recipe Vortex

For the Tofu

14 ounces super firm tofu, drained and pressed*

2 garlic cloves, minced (about 1 tablespoon)

1/4 cup lime juice (about 2 limes)

3 tablespoons tamari

1 tablespoon coconut sugar

1 stalk lemongrass, minced** (about 1 tablespoon)

For the Bowls

2 tablespoons tamari

2 tablespoons rice wine vinegar

1 garlic clove, minced

1 jalapeno, seeded and minced

1/4 cup lime juice (about 2 lmes)

14 ounces romaine lettuce, shredded

2 small cucumbers, seeded and cut into matchsticks

2 cups shredded carrot

4 cups cooked rice (I used brown jasmine)

fresh cilantro and mint for serving

In a measuring cup, whisk together the minced garlic, lime juice, tamari, coconut sugar and lemongrass. Dice the tofu into 1-inch cubes then transfer to a medium-sized shallow bowl. Pour in the marinade and stir until all of the tofu is evenly coated. Set aside to marinate for at least 20 minutes while you prepare the bowls.

In the same measuring cup, whisk together the tamari, rice wine vinegar, garlic, jalapeño and lime juice. This will serve as a dressing for the finished bowls. Arrange the lettuce, carrot, cucumber and rice in each bowl.

Grease a large skillet over medium heat then add the tofu along with the marinade. Cook for about 10 minutes, continuing to stir until every side of the cubes are light golden brown. Distribute warm tofu into each bowl. Serve with dressing, fresh cilantro and mint.

*Press tofu by placing between two kitchen towels and stacking a few heavy books on top. Allow to press for about 30 minutes, or until excess water has drained.

**To mince lemongrass, cut off green tops down to white fleshy part. They are not edible. Cut off root then peel away outer layers until you reach the tender part of the lemongrass. Slice very thinly across the stalk. Continue to chop with chef’s knife until very fine.