• 14 oz extra firm tofu, pressed thin and cut into
1⁄2-inch cubes
• 1 scallion, sliced
• 3 tbsp vegetable oil
• Salt and pepper
Directions
Step 1: Cook the sushi rice — Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.
2: The soup — Heat 1 tbsp vegetable oil in a small saucepan over medium-high heat. Crisp the cremini mushrooms — Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add mushrooms, tofu, salt, and pepper. Cook until tofu is browned in places, 5 to 8 minutes. Add shallot, ginger, garlic, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add coconut milk and 1⁄2 cup water. Bring to a boil, and reduce heat to a simmer. Add lemongrass stalk and tomato. Let simmer.
4:Enjoy! — Remove the lemongrass stalk from the soup, and enjoy!
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