Vietnamese Caramelized Tofu & Mushroom Claypot with Cilantro-Lime Rice

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 150 g mixed mushrooms, cremini, oyster, shiitake, halved
• 2 tbsp coconut oil, divided
• 2 tbsp coconut sugar
• 3 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 medium shallots, sliced
• 0.5 cup vegetable broth
• 0.75 cup jasmine rice, uncooked
• 0.25 cup fresh cilantro, chopped
• 0.5 whole lime, juiced
• 1 tbsp sesame seeds, for garnish
• 2 stalks scallions, chopped
• 1 pinch sea salt, to taste
• 1 pinch white pepper, to taste

Instructions

1. 1

   Press tofu between paper towels with a weight for 15 minutes to remove excess moisture. Cut into 1.5-inch cubes.

2. 2

   Cook jasmine rice according to package directions (about 15 minutes). Once cooked, stir in fresh cilantro and lime juice. Set aside and keep warm.