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Lemongrass tofu and mushrooms with brown rice, cucumber, purple cabbage, herbs and toasted rice.
Rachelle Johnson

Lemongrass Tofu and Mushroom Barbecue

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An overnight lemongrass marinade gives tofu and king oyster mushrooms a fragrant start before they meet the grill. A tart-sweet tamarind glaze clings to the browned edges, and finely ground toasted brown rice adds a nutty crunch. Brown rice, cucumber and purple cabbage make the bowls complete.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 9 hours
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemongrass “Chicken”
  • 14 ounces extra-firm tofu pressed well
  • 12 ounces king oyster mushrooms
  • 2 large stalks fresh lemongrass tender inner portions finely chopped
  • 3 tablespoons chopped fresh cilantro stems and roots if available
  • 3 cloves garlic chopped
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon tamarind paste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon avocado oil
  • 1 teaspoon ground turmeric
  • ¾ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper or more to taste
  • ½ teaspoon fine sea salt
Spicy Tamarind Barbecue Glaze
  • 3 tablespoons tamarind paste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon fresh lime juice
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove finely grated
  • 1/2–1 teaspoon crushed red pepper flakes to taste
  • 3 tablespoons water plus more as needed
Toasted Brown Rice Crunch
  • ⅓ cup uncooked brown jasmine rice or other long-grain brown rice
  • ¼ teaspoon fine sea salt
For the Bowls
  • 3 cups cooked brown jasmine rice
  • 1 small cucumber thinly sliced
  • 1 cup shredded purple cabbage
  • 2 scallions thinly sliced
  • ½ cup fresh cilantro leaves
  • 1 lime cut into wedges
  • Fresh Thai basil optional

Equipment

  • Small food processor
  • covered container
  • Saucepan
  • heavy skillet
  • spice grinder
  • Grill or grill pan
  • tongs

Method
 

  1. Tear the pressed tofu into irregular 1 1/2- to 2-inch pieces rather than cutting it into cubes. Slice the king oyster mushroom stems lengthwise into thick strips and tear larger pieces slightly. The irregular surfaces help capture the marinade and develop charred edges.
  2. Add the lemongrass, cilantro stems and roots, garlic, ginger, tamari, tamarind, lime juice, maple syrup, avocado oil, turmeric, white pepper, cayenne, and salt to a blender or small food processor. Blend into a thick, fragrant marinade.
  3. Gently toss the tofu and mushrooms with the marinade until thoroughly coated. Cover and refrigerate for 8–12 hours.
  4. Combine the tamarind, maple syrup, tamari, lime juice, ginger, garlic, red pepper flakes, and water in a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring frequently, until glossy and lightly syrupy. Add another splash of water if it becomes too thick. Reserve some glaze separately for serving.
  5. Place the uncooked brown rice in a dry heavy skillet over medium heat. Toast for 6–9 minutes, stirring frequently, until deeply golden and nutty smelling. Cool completely.
  6. Transfer the toasted rice to a spice grinder or high-powered blender and pulse until it resembles coarse sand with some tiny crunchy pieces remaining. Do not grind it into flour. Stir in the salt.
  7. Heat an outdoor grill or grill pan to medium-high. Lightly oil the grates if necessary.
  8. Remove the tofu and mushrooms from the marinade, allowing excess marinade to drip away. Arrange larger pieces directly on the grill or thread them onto skewers for easier handling.
  9. Grill for approximately 3–5 minutes per side, turning carefully, until browned, lightly charred, and hot throughout.
  10. During the final few minutes, brush the tofu and mushrooms lightly with tamarind glaze. Turn and glaze again, allowing the sauce to caramelize without burning.
  11. Divide warm brown rice among four bowls. Add cucumber and shredded purple cabbage, followed by the grilled lemongrass tofu and mushrooms.
  12. Spoon additional tamarind glaze over the barbecue. Finish generously with the toasted brown rice crunch, scallions, cilantro, optional Thai basil, and fresh lime.

Nutrition

Calories: 467kcalCarbohydrates: 85gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1549mgPotassium: 1009mgFiber: 8gSugar: 23gVitamin A: 673IUVitamin C: 23mgCalcium: 124mgIron: 5mg

Notes

Overnight timing. Allow 30 minutes preparation, 30 minutes active cooking and 8–12 hours refrigerated marinating. The total shown uses the eight-hour minimum, for nine hours overall. A two-hour marinade is a listed shortcut with less time for the aromatics to develop. The listed rice is already cooked; prepare it separately.
Tofu, mushrooms and aromatics. Press the tofu thoroughly, then tear it into irregular pieces. Cut mushroom stems thickly so they retain a satisfying center. Use only the tender lemongrass heart and mince it finely. Cilantro stems work when roots are unavailable; stems contribute their own herbal flavor to the marinade.
Tamarind and heat. Paste and concentrate vary in strength; this formula uses paste. Taste the glaze for tart, sweet, savory balance and adjust with small amounts of water, maple, lime or tamari as needed. Start with 1/2 teaspoon red pepper flakes; use up to 1 teaspoon for more heat. Omit or reduce cayenne and flakes for a milder bowl. Use maple syrup throughout.
Grill and toasted rice. Preheat well and use skewers or a grill basket for small pieces. Brown for about 3–5 minutes per side, then glaze only near the end so the maple does not scorch. Keep some glaze separate for serving. Toast the uncooked brown rice deeply golden, cool, then grind to coarse sand with only tiny pieces; it is a ground condiment, not whole uncooked rice. Store it dry and add at the table.
Air fryer or oven. Try air-frying at 390°F for 12–16 minutes, turning halfway and glazing in the final 3–4 minutes. Alternatively roast at 425°F for 18–22 minutes, turn halfway and glaze near the end. If finishing under a broiler for 2–3 minutes, use a broiler-safe bare tray and no parchment; watch closely for scorching.
Meal prep and storage. Marinate the night before and make the glaze ahead. Refrigerate cooked tofu, mushrooms, rice, vegetables and sauce separately within two hours and use within 3–4 days. Keep the dry toasted rice crunch separate. Reheat the tofu and mushrooms in a skillet or air fryer at 375°F for about 4–6 minutes, continuing until leftovers reach 165°F (74°C). Add fresh sauce and rice crunch after warming.

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