Description
Savory lemongrass tofu meatballs over fluffy brown rice. Topped with pickled veggies, fresh herbs, and spicy mayo.
Ingredients
Units
Scale
- 1 cups (237 ml) short grain brown rice
- 1/2 cucumber (thinly sliced)
- 1 jalapeno (thinly sliced)
- 1 avocado (halved, pitted, peeled and sliced)
- Fresh cilantro
- Fresh mint
- 1 lbs (454 g) extra-firm tofu (drained and pressed dry)
- 1 tablespoon sesame oil
- 1 yellow onion (peeled and chopped)
- 2 garlic cloves (minced)
- 3 tablespoons lemongrass (minced)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 2 dashes cayenne
- Salt and pepper to taste
- 1/2 cups (118 ml) rolled oats
- 1/2 cups (118 ml) panko breadcrumbs
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 400°F (204°C).
- For the Pickled Vegetables: Mix carrot and daikon in a bowl with vinegar, water, and sugar. Let sit for 1 hour.
- Cook rice: Place rice and 2 cups of water in a medium pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes until water is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork.
- Heat sesame oil in a medium skillet over medium heat. Add onion, garlic, and lemongrass. Sauté until translucent, about 5 minutes.
- Crumble tofu into a food processor. Add sautéed vegetables, soy sauce, fish sauce, ginger, Worcestershire sauce, cumin, smoked paprika, coriander, and cayenne. Pulse until finely chopped. Season with salt and pepper. Add oats and pulse until blended. Stir in breadcrumbs.
- Scoop rounded tablespoons of tofu mixture and roll into golf ball-sized meatballs. Place on an oiled baking sheet. Spray tops with oil. Bake at 400°F (204°C) for 25-30 minutes, flipping halfway, until golden.
- For the Sriracha Aioli: Whisk together mayonnaise, lemon juice, sriracha, and garlic.
- Divide rice between bowls. Top with meatballs, pickled vegetables, cucumber, jalapeño, sliced avocado, and fresh herbs. Drizzle with sriracha aioli.
Notes
- For crispier meatballs, bake them for an additional 5-7 minutes after flipping.
- Substitute firm or silken tofu for extra-firm, adjusting the amount of breadcrumbs as needed for desired texture.
- Store leftover rice, meatballs, and aioli separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30