• Course

    Main Course

  • Prep time

    40 Mins

  • cook time

    35 Mins

  • servings

    4

  • Images by

    @mysemisweetlife

Ingredients

  • 1 cup Lotus Foods Organic Forbidden Rice® cooked according to directions
  • ½ package organic firm tofu cut into small cubes
  • 1 tbs coconut aminos
  • 1 tsp maple syrup
  • 1 yellow onion diced
  • 2 carrots peeled and chopped
  • 8 oz package shiitake mushrooms stem removed, and caps sliced
  • 4 cloves garlic minced
  • 1- inch piece of ginger peeled and minced
  • 1 stalk lemongrass end smashed
  • 3 cups low sodium vegetable broth
  • 1 can full fat coconut milk
  • ¼ tsp turmeric powder
  • Salt/pepper to taste
  • Zest and juice of 1 lime
  • 2 scallions green parts sliced
  • Fresh cilantro
  • Toasted peanuts

products used in the recipe

Organic Forbidden® Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Combine coconut aminos and maple syrup. Toss tofu in mix and spread out in a single layer on a baking sheet lined with parchment paper or a silicon mat. Bake at 450°F until golden and crispy on the edges (~15-20 mins).

  • 3

    Meanwhile, add onion to a large pot or Dutch oven over medium heat until translucent. Add water as needed to prevent sticking.

  • 4

    Add carrots and mushrooms. Continue sautéing a few minutes more.

  • 5

    Add garlic, ginger, and lemongrass. Sauté 1-2 mins more.

  • 6

    Add broth, coconut milk, and turmeric bring to a low boil. Reduce to simmer for 15 mins.

  • 7
  • 8

    Enjoy!

products used in the recipe

Organic Forbidden® Rice