Lemongrass tofu with coconut forbidden rice

In a 2-quart sauce pot, combine the rice, coconut milk, and 1½ cups water over medium-high heat. Season with salt, bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 25 minutes.
While rice cooks, prepare the tofu and the vegetables.

• Cut the tofu into twelve 1-inch cubes.
• Cut bok choy in half lengthwise, rinse and pat dry.
• Peel the onion and cut into thin slices.
• Trim the stems from the shiitakes and slice the caps ¼-inch thick.
• Trim the roots from the green onions and cut into 1-inch long pieces.
• Chop the cilantro.

In a 12-inch frying pan, warm about ¼ cup oil over medium high heat until hot but not smoking. Carefully transfer the tofu to the pan. The oil should be hot enough that the tofu sizzles when it touches the oil. Fry the tofu until golden brown, about 5 minutes on each side. Transfer the tofu to a paper towel lined plate to drain. Pour off all but 2 tablespoons of oil from pan. Add the bok choy, cut side down, and cook until slightly caramelized, about 5 minutes. Remove from the pan and set aside. Reduce the heat to medium. Add the onion, season with salt, and cook until soft and beginning to caramelize, about 10 minutes.

Add the shiitakes and lemongrass paste and cook until the shiitakes start to soften, about 5 minutes. Return the tofu to the pan along with ½ cup water and the stir-fry sauce. Cook until the liquid is reduced by half. Remove from heat, season with salt, add the green onions, cilantro and toss to coat.

Divide the rice between two serving bowls. Top with the lemongrass tofu and serve the bok choy on the side.