Thai Cashew Stir-Fry & Lemongrass Infused Brown Rice

Lemongrass makes the most delicious addition to this easy brown rice and goes perfect with this simple veggie stir-fry.


Lemongrass Infused Brown Rice:

  • 2 1/2 cups uncooked long-grain brown rice
  • 6 cups water plus more if needed
  • 1 tablespoon dried lemongrass
  • 5 dried lime leaves
  • 2-3 teapoons sea salt or to taste

Thai Cashew Stir-Fry:

  • 1 tablespoon freshly grated ginger
  • 6 cloves garlic minced
  • 1/2 cup whole cashews
  • 1/4 fresh cilantro leaves
  • 1 tablespoon toasted sesame oil
  • 1 large onion sliced
  • 2 medium carrots julienned
  • 2 medium red bell peppers sliced
  • 1 large zucchini sliced
  • 1 cup baby corn
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 cup soy sauce or tamari is gluten free
  • 1/2 cup full-fat coconut milk
  • 3 cups vegetable stock
  • 1 tablespoon chili garlic paste
  • 2 teaspoons red curry paste check ingredients if gf or vegan
  • 1/4 cup cornstarch divided (or arrowroot starch)
  • 1 block firm tofu drained and dried of excess liquid cubed
  • fresh limes and additional whole cashews for serving if desired


Lemongrass Infused Brown Rice:

  1. Pour 6 cups of water into a medium pot and place lime leaves and lemongrass inside a mesh tea steeper/infuser; bring to a soft boil. Add salt and rice, cover with lid, and reduce heat to medium low. Simmer, stirring occasionally, until all liquid is absorbed and rice is al dente, about 30 minutes. 2. Add more water if needed. Turn off heat when done and cover to keep warm. Remove tea steeper before serving.

Thai Cashew Stir-Fry:

  1. While rice is cooking, start on the stir-fry. Combine, garlic, ginger, add cashews, and cilantro in a food processor and pulse until finely minced (alternatively you can chop well by hand). Set mixture aside for a moment.

  2. Heat a large wok or skillet over high heat. Add 1 teaspoon oil to pan; swirl to coat. Combine tofu, pepper, and 2 tablespoons cornstarch in a medium bowl; toss to coat. Add tofu to pan and stir over heat for about 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon than place in a medium bowl. 

  3. Add sesame oil to the pan now and place back over high heat. Add onions, peppers and carrots and cook until onions are starting to brown, about 4 minutes. Add zucchini, baby corn, and cashew mixture to pan and cook about 5 minutes more until zuccini is tender.

  4. Pour in the rice wine vinegar, soy sauce, coconut milk, stock, chili garlic paste, and red curry paste and reduce heat to medium low. Whisk 2 tablespoons cornstarch and 2 tablespoons water in a small dish until smooth and add to wok. Stir sauce gently for 6-7 minutes(ish) until it begins to thicken. Stir in tofu and allow to simmer in sauce until warmed.

  5. Serve over rice and top with cashews and lime juice if desired.