Lemongrass and chili tofu with jasmine rice

Ingredients

For 1 serving

• Tofu180 g
• Lemongrass10 g
• Garlic1 clove
• Chili pepper1
• Onion40 g
• Soy sauce1 tablespoon
• Sugar3 g
• Peanut oil2 teaspoons
• Jasmine rice50 g
• Cucumber60 g
• Saltto taste

Contains: gluten, nuts, soy,

Method

1. Rinse the jasmine rice until the water runs clear. Cook it in a small pan of boiling salted water over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile remove the tough outer leaves and green tops of the lemongrass and finely chop the white core together with the peeled garlic and the chilli. Peel the onion and cut it into thin wedges.
3. Drain the tofu, pat it dry with kitchen paper and cut it into roughly 2 cm cubes.
4. Heat the peanut oil in a large frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides. Add the lemongrass mixture and the onion and cook for 3 minutes, stirring, until the onion softens and the aromatics are fragrant.
5. Add the soy sauce and sugar and let it caramelise for 1 minute, stirring, until the tofu is glossy and amber.
6. Wash the cucumber and slice it into rounds. Serve the tofu with the rice and the fresh cucumber alongside.