Garlic chili oil rice with crumbled tofu
Yeung Man Cooking · ♥ 4.7K likes · 94K views · 10 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp white sesame seeds
- ½ cup jasmine rice
Cook the rice ahead. Transfer to a bowl and pat it against the sides to cool faster; cool completely before storing in the fridge overnight, or trapped steam adds moisture.
Cooking the rice ahead
Mix the soy sauce, dark soy sauce, toasted sesame oil and doubanjiang; set aside.
- ½ tsp soy sauce
- 1 tsp dark soy sauce
- toasted sesame oil
- 1 tbsp doubanjiang
- 4–5 cloves garlic
- 1 piece ginger
- 2 sticks green onion
Peel the garlic and grate it into a small bowl; grate the ginger; chop the green onions.
- 100 g extra firm tofu
Pat the tofu dry with a paper towel and mash with a fork into a crumble.
- 1 tsp avocado oil
- 2 tsp dark soy sauce
Saute the tofu in a non-stick pan over medium-high heat with a teaspoon of avocado oil for three to four minutes until slightly crisp; add two teaspoons dark soy sauce and saute another couple of minutes. Set aside.
Turn the heat to medium-low, add two tablespoons avocado oil and gently cook the garlic and ginger two to three minutes to infuse the oil.
Add the rice and the sauce, turn the heat to medium and saute a couple of minutes.