Tofu Larb with Forbidden Rice

INGREDIENTS

1 cup forbidden rice

1/2 large yellow onion, diced

2 large cloves of garlic, chopped

3 stalks of celery, sliced

1 container of extra-firm tofu

1 cup herbs (I used a mix of mint, basil, and cilantro), finely chopped

olive oil

red chili flakes

sesame oil

juice from 1.5 limes

zest from 1 lime

2 tablespoons soy sauce

1 tablespoon coconut amino

1/2 - 1 teaspoon honey

salt

pepper

1/4 teaspoon harissa or chili sauce

METHOD

Drain liquid from tofu container. Line a shallow bowl with a paper towel folded in half. Place the tofu on the paper towel followed by another folded paper towel. Weigh down the tofu with a stack of bowls and press the tofu for 20-30 minutes.

In a small pot, rinse 1 cup forbidden rice and then add 1 cup plus 2 tablespoons of water, 1/2 teaspoon salt, and a drizzle of olive oil. Bring to a boil and then lower to a simmer. Once most of the water has been absorbed, place the lid on the pot and cook until rice is cooked through but still chewy.

Heat a large skillet and then add 2 tablespoons of olive oil. Let the oil heat up for a minute and then add in the diced onion. Sauté until onion is golden brown.

While onion sautés, combine lime zest and juice, soy sauce, coconut aminos, honey, and harissa in a small bowl.

Add celery and garlic to the pan. Once celery softens, add in chili flakes and a drizzle of sesame oil.

Use your hands to crumble the pressed tofu into the pan and then use a wooden spatula to break the tofu into smaller pieces. Add in the herbs and the sauce you made in the small bowl. Season with salt and pepper.

Taste and adjust for seasoning.

Serve the tofu over thinly sliced cabbage and lettuce cups.