Lemongrass and Tofu Biryani

Ingredients

• 2 cups Basmati rice, soaked for 30 minutes
• 14 ounces Extra firm tofu, pressed and cubed
• 2 stalks Lemongrass stalks, bruised and finely minced
• 1 inch piece Galangal, peeled and thinly sliced
• 4 leaves Kaffir lime leaves, torn
• 1 cup Coconut milk
• 2.5 cups Vegetable broth
• 2 tablespoons Red curry paste
• 3 large Shallots, thinly sliced
• 0.5 cup Fresh cilantro, chopped(optional)
• 3 tablespoons Cornstarch for dusting tofu
• 0.25 cup Vegetable oil

Instructions

1. 1

   Toss the tofu cubes in cornstarch and a pinch of salt until evenly coated.

2. 2

   Heat oil in a large heavy-bottomed pot and fry the tofu until golden and crispy on all sides, then remove and set aside.

3. 3

   In the same pot, sauté the sliced shallots, minced lemongrass, and galangal until fragrant and the shallots are translucent.

4. 4

   Stir in the red curry paste and cook for 1 minute before adding the soaked and drained rice, stirring to coat every grain in the oil and paste.

5. 5

   Pour in the coconut milk and vegetable broth, then add the kaffir lime leaves and bring the mixture to a gentle boil.

6. 6

   Reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.

7. 7

   Turn off the heat and let the rice sit covered for 10 minutes to steam, then gently fold in the crispy tofu and fresh cilantro.

8. 8

   Fluff with a fork and serve hot, ensuring you remove the galangal slices and lime leaves if desired.