Lemongrass tofu with shiitake mushrooms and coconut black rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass tofu with shiitake mushrooms and coconut black rice

Our Dietitian's Favorite

Lemongrass tofu with shiitake mushrooms and coconut black rice

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 730 Calories/Serving

30–45 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup black rice
  • ¼ cup coconut milk
  • ¼ ounce dried shiitake mushrooms
  • 10 ounces Hodo Soy organic firm tofu
  • 1 organic yellow onion or shallots
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • Organic sunflower or other sprouts (see Market Watch note)
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)

Nutrition per serving

Calories 730, Total Fat 36g (46% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb. 65g (24% DV), Fiber 12g (43% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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, Sesame.


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 [1 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.


Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and ¼ cup [½ cup] water. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the stir-fry ingredients.


Prep the stir-fry ingredients

  • Cut the tofu into 1-inch cubes.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove the mushrooms, reserving the soaking liquid. 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 to 2 tablespoons 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. Using a slotted spoon, transfer the tofu 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 pepper, 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, mushrooms, cilantro, sprouts, and stir-fry blend. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit. Cook, stirring frequently, until the sprouts are wilted and the liquid is thickened, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the stir-fry, and serve.
Kids Can!
  • Measure the water for the rice.
  • Measure the water for the mushrooms.
  • Measure the onion.