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Brown Rice Bowl with Lemongrass, Tofu and Cashews

Emily Han
  • minutes
  • Serves 2 to 4

INGREDIENTS

1/4 cup

Cilantro, leaves

1 clove

Garlic

1 tsp

Ginger

3 tbsp

Lemongrass

8 oz

Tofu, extra firm

2 tsp

Lime juice

3 tbsp

Soy sauce

1/4 tsp

Red pepper flakes

2 1/2 tbsp

Flavorless vegetable oil

1/4 cup

Cashews, toasted and coarsely chopped