Lemongrass tofu with shiitake mushrooms and coconut black rice
Our Nutritionist's Favorite

Lemongrass tofu with shiitake mushrooms and coconut black rice

Gluten-Free, Dairy-Free, Vegan

2 Servings, 780 Calories/Serving

30 – 40 Minutes

Our nutritionist’s favorite meal of the week, this colorful vegan Southeast Asian stir-fry bursts with antioxidants and big flavor.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ cup black rice
  • ¼ cup coconut milk
  • ¼ ounce dried shiitake mushrooms
  • ¾ pound Hodo Soy firm tofu
  • 1 yellow onion
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket lemongrass paste (lemongrass - olive oil- fresh garlic - fresh ginger - turmeric)
  • Sun Basket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 1½ ounces sprouts (such as sunflower or alfalfa)

Chef's Tip

While rinsing white rice removes starches on the surface of the grains that cause clumping, it’s not necessary to rinse black rice, nor do we recommend it. The surface of black rice grains contains beneficial antioxidants that you don’t want to wash away.

Nutrition per serving

Calories: 780, Protein: 43g (86% DV), Fiber: 13g (52% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 9g, Saturated Fat: 8g (40% DV), Cholesterol: 0mg (0% DV), Sodium: 990mg (41% DV), Carbohydrates: 67g (22% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the black rice, coconut milk, and ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the rest of the meal.


Prep the mushrooms

In another small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the tofu.


Prep the stir-fry ingredients

  • Cut the tofu into 1-inch cubes.
  • Peel and thinly slice the yellow onion.
  • Remove the mushrooms, reserving ¼ cup soaking liquid, stopping when you reach the grit. Discard the stems and thinly slice the mushroom caps.
  • Coarsely chop the cilantro.


Cook the tofu

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.


Finish the stir-fry

In the same pan used for the tofu, add the onion, season with salt, and cook over medium-high heat, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Add the tofu, stir-fry blend, and mushrooms, then pour in the reserved mushroom soaking liquid. Stir in the sprouts and cilantro and cook, tossing frequently, until the sprouts are wilted and the liquid is thickened, about 1 minute.



Transfer the rice to individual bowls. Top with the tofu and sauce and serve.