Stir fry rice bowl with crumbled tofu and vegetables
Yeung Man Cooking · ♥ 7.9K likes · 188.3K views · 8 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup jasmine rice
Rinse and drain one cup of jasmine rice two to three times in a small saucepan to wash off the excess starch.
A weeknight stir-fry rice bowl
- 1 cup water
Add one cup of water over medium-high heat; when it bubbles, stir, drop to medium-low, cover and cook 15 minutes.
- 1 whole red onion
- 1 whole small carrot
- ½ whole red bell pepper
- 2 pieces garlic
- ginger
Dice the red onion, small carrot and half a red bell pepper to roughly the same size so they cook evenly; finely chop the garlic and ginger, chop the green onion and chop about 150 g of broccolini.
Crumbling the tofu
- 1 stick green onion
- 150 g broccoli
- 1 tbsp chili oil
Heat one tablespoon of chili oil in a non-stick pan over medium heat, add the crumbled tofu and saute four to five minutes to dry it further and crust it.
- 1 tsp dark soy sauce
- 1 tsp soy sauce
Add a teaspoon each of dark soy sauce and soy sauce and saute another one to two minutes; set the tofu aside.
- 1 tsp avocado oil
Return the pan to medium heat with a teaspoon of avocado oil and saute the onion, garlic and ginger four to five minutes.
- 1 tsp soy sauce
Add the broccolini, red bell pepper and carrot and saute three to four minutes.
Add a teaspoon of soy sauce, return the crumbled tofu and the chopped green onions and saute another one to two minutes.
- white sesame seeds
Plate the rice, top generously with the vegetables and sprinkle white sesame seeds over.
Plating with sesame and two sauces