Tofu Steak with Coconut and Lemongrass Rice

Ingredients

For the lemongrass rice

• 100g brown rice
• 2 sticks lemongrass
• 400ml reduced fat coconut milk
• 50g soya beans, frozen
• 10g fresh coriander, chopped
• 2 large spring onions, finely sliced
• 1 tbsp cornflour

For the dressing

• 1 ½ tbsp reduced sodium soy sauce
• 2 tbsp mirin
• 1 tsp sesame oil

For the tofu

• 1 tbsp cornflour
• Pinch of ground black pepper
• Pinch of salt
• 300g firm tofu
• 1 tbsp groundnut oil
• 2 tsp black sesame seeds

Method

1. Place the rice in a colander and rinse well.
2. Carefully bruise the lemongrass by bashing it with with a rolling pin or the handle of a heavy knife. Place the rice in a saucepan with 150ml water, the coconut milk and lemongrass, then bring to the boil. Reduce the heat to a gentle simmer and cook the rice for about 25 minutes or until tender, stirring occasionally. If the rice dries out add a little more coconut milk or water.
3. While the rice is cooking, you can prepare the rest of the dish. To make the dressing, combine the soy sauce, mirin and sesame oil in a small bowl using a whisk or fork.
4. Next, prepare the coating for the tofu. Place the cornflour on a small plate and season with the ground black pepper and a pinch of salt.
5. Lay the tofu onto kitchen roll and gently squeeze it dry. Cut the tofu into four pieces lengthways. Coat both sides of each piece of tofu with the cornflour mixture.
6. In a large non-stick frying pan heat the groundnut oil until it begins to smoke, then place the tofu in the pan and cook each side for 3 minutes or until golden brown in colour.
7. When the rice has cooked, remove the lemongrass and stir through the soya beans, coriander and spring onion. Set aside for 5 minutes or until the soya beans have defrosted in the hot rice.
8. To serve, split the rice between two plates and top with two slices of tofu. Drizzle the tofu with the soy dressing and sprinkle with the sesame seeds.