• Press the tofu for about 15 minutes. Use a tofu press or wrap tofu in paper towels and place between 2 flat surfaces. Add something heavy to the top.
• In a shallow bowl, combine minced lemongrass stalk, coconut aminos (or soy sauce), maple syrup, and garlic.
• Cut the tofu into cubes or bite-sized pieces. Add them to the bowl of marinade, flipping them a few times. Let the tofu marinate for 30 minutes.
• Start cooking the rice after the tofu has marinated.

How to cook wild rice in the Instant Pot

• Rinse the wild rice, then add it to the Instant Pot with 1 ¼ cups of water and ¼ of a teaspoon of salt. Set the steam handle to Sealing. Cook on High Pressure for 22 minutes. When the cooking cycle is complete, let the pot sit for 10 minutes (natural pressure release). Then carefully open the steam release valve and let the rest of the steam release. Then carefully release the lid.

How to cook wild rice on the stove

• Add the rice with 4 cups of water to cook wild rice on the stovetop. Bring the pot to a boil, then reduce the heat to simmer. Cover the pot with the lid cocked, so there is an air vent. Cook the rice for 40 minutes or until tender. Depending on your wild rice, it can take up to another 15 minutes to cook. Once the rice is done, drain it in a fine-mesh strainer.
• After starting the rice in the Instant Pot or halfway through cooking on the stove, bake or air fry the tofu.

How to bake tofu

• Preheat the oven to 400 F. Line a baking tray with parchment paper. Add the tofu pieces, separated, in a single layer. Bake for 15 minutes, then flip and bake another 10-15 minutes until brown and firm.

How to air fry tofu

• Preheat the air fryer to 375 F. Add the tofu in a single layer and cook for 8 minutes. Flip and cook another 6 minutes until brown and crispy.
• While the rice and tofu cook, make the dressing. Add the white parts of the scallions, lemongrass, ginger, lime juice, soy sauce, sriracha, and dates to a blender or food processor. Blend until smooth. If the dressing is too thick, add more lime juice or water.
• Steam the broccoli in a basket steamer on the stove. Add water to a wide pot just shy of the bottom of your steamer basket. Bring the water to a boil, then add the broccoli florets and diced stems. Cover the pot and steam the broccoli for 2-3 minutes or until the broccoli is green and tender. Promptly remove the pot from the burner and the lid to stop cooking.
• Combine the rice, broccoli, green parts of the scallions, tofu, and cilantro. Add the dressing and mix to combine. Fold in a few chopped peanuts or save them for the top of the salad.