Ingredients
Spicy Lemongrass Peanut Sauce:
- 2 stalks lemongrass
- ¼ cup (60 mL) canned light coconut milk
- 2 tbsp (30 mL) peanut butter
- 2 tbsp (30 mL) red rice vinegar
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) fish sauce
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) coconut sugar
- 2 cloves garlic
- ½ tsp (2 mL) salt
- 1 red chili, seeded and coarsely chopped
- ½ cup (125 mL) roasted peanuts (unsalted)
Salad:
- 1 small bunch kale
- 3 cups (750 mL) cooked U.S. black japonica rice
- 10 oz (300 g) firm tofu, cubed
- 1 tsp (5 mL) coconut oil
- 1 cup (250 mL) blanched green beans
- 1 cup (250 mL) julienned or shredded carrot
- 1 cup (250 mL) mixed microgreens
- 1 cup (250 mL) shredded red cabbage
- 1 cup (250 mL) sliced baby cucumber
- 10 sesame rice crackers, crushed
Directions
Spicy Lemongrass Peanut Sauce:
- Prepare lemongrass by peeling off 3 – 4 tough outer layers, slice off the woody top half of stalk and 1-inch (2.5 cm) from the bottom and discard. You should be left with a tender core that can be easily pierced with your thumbnail.
- Slice lemongrass into thin rounds and place in a food processor along with coconut milk, peanut butter, rice vinegar, lime juice, fish sauce, sesame oil, coconut sugar, garlic, salt and chili; pulse until finely chopped and emulsified. Add peanuts into sauce and continue pulsing until peanuts resemble coarse crumbs.
Salad:
- Wash and thinly slice kale leaves, set aside. Cut tender stems into ½” thick pieces. Blanch in a pot of boiling, salted water; cool and dry.
- Sauté tofu cubes with coconut oil until sides are golden. Spread sauce on a large platter or on individual salad plates; arrange rice, vegetables and tofu in groupings on platter or plates. If using a platter, toss all together just before serving. Sprinkle with crushed rice crackers.
