Thai-Inspired Crispy Tofu with Coconut Broth and Jasmine Rice

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 1 can (400ml) full-fat coconut milk
• 1 cup vegetable broth, low-sodium
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 stalk fresh lemongrass, bruised and sliced
• 2 tbsp lime juice, fresh
• 2 tbsp tamari or coconut aminos
• 2 tbsp coconut oil
• 1/2 cup jasmine rice, uncooked
• 1 cup water, for rice
• 1/2 medium ripe mango, cubed
• 1 tbsp coconut sugar
• 1/4 tsp sea salt
• 1 tbsp sesame seeds
• 2 tbsp fresh cilantro, chopped
• 1 stalk scallions, sliced thin

Instructions

1. 1

   Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   Cook jasmine rice: Bring 1 cup water to boil, add rice, reduce heat to low, cover, simmer 15 minutes. Set aside.