This gluten-free dish is reminiscent of tom kha soup, though much simpler in flavour. Feel free to add chiles, though the sweetness of the dish makes it a hit with kids.
Course Main Dishes
Keyword Gluten-free, Vegetarian
Servings 4people
Calories 375kcal
Ingredients
1cupbrown rice
15ouncesfirm tofudrained
1Tablespoonbrown sugar
1Tablespoongluten-free soy sauce
1Juice of 1 lime
1canlight coconut milk
2mediumtomatoesseeded and diced
3-4green onionsdiced
1bunchgreens(such as kale, spinach, or collards) chopped
Instructions
Prepare brown rice according to package directions.
While rice is cooking, heat a large flat-bottomed saucepan over medium heat.
Slice tofu into chunks (I like to do triangles) and arrange in saucepan. Gently press on tofu to release excess water.
Whisk together brown sugar, soy sauce, and lime juice until sugar has dissolved. Mix into coconut milk, then add liquid to tofu.
Bring to a boil and let simmer about 10 minutes.
Add tomatoes, green onion, and greens. Cover and let simmer another 5-10 minutes, until greens have wilted and are bright in colour.