Ingredients

• 3 tablespoons avocado oil or peanut oil, divided

• 1 tablespoon minced lemongrass

• 3 teaspoons minced garlic, divided

• 1 cup black rice

• 1 (15 ounce) can light coconut milk

• ⅓ cup water

• ¾ teaspoon salt, divided

• 2 tablespoons toasted sesame oil

• 2 tablespoons reduced-sodium tamari or soy sauce

• 1 tablespoon packed light brown sugar

• ¼ teaspoon crushed red pepper

• 1 (14 ounce) package extra-firm water-packed tofu

• 1 pound purple asparagus, trimmed and cut into 1-inch pieces

• 1 tablespoon grated peeled fresh ginger

• ½ cup unsweetened shredded coconut

• 1 tablespoon lime juice, plus lime wedges for serving

• 1 teaspoon black sesame seeds

• 3 medium scallions, sliced

• Opal basil leaves & thinly sliced purple daikon for garnish