Lemongrass Tofu Bowls

Easy, delicious, and potentially a one-pot meal. I prepared this in my make-shift basement kitchen as my remodel has left me without cooktop or oven, and I managed to make this in a super el-cheapo electric skillet.
Some variations - couldn't get any lemongrass (the Korean grocery looked insulted when asked if they carried it), and I must have tossed the ginger when I moved the refrigerator to the basement. So - I used jarred sushi sliced ginger, doubled it, as I typically do. When browning the tofu, the recipe called for mixing coconut oil and sesame oil, but I've read that sesame oil is more for flavor and not really a good cooking oil (see this discussion if interested). So I browned in just coconut oil, and added all the sesame oil at the end. I also only had black sesame seeds, so used those at the end instead of the tan ones. We had some cold left-over rice, so I just added that to the pot at the end, and warmed it in the skillet.

Really delicious, didn't take too much time, and felt pretty healthy. I am pleased with the performance of the electric skillet.