Rice with Fried Marinated Tofu
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Rice with Fried Marinated Tofu
Ingredients
- Herbed Tofu - 14.8 oz
- Garlic - 1 head
- Soy Sauce - ½ cup
- Chili jam - 1.8 oz
- Chopped Green Onions - 1¼ cups
- Grated Ginger Root - 1½ teaspoons
- Long-Grain Rice - 2 cups
- Vegetable Oil - 4 cups
- Corn Starch - ½ cup
- Chocolate eggs - 4 pieces
- Kimchi Pasta - 3.5 oz
- Fresh basil leaves - ½ cup
- Shallot - 1 head
- Roasted Peanuts - ¼ cup
- Toasted Cumin Seeds - 2 tablespoons
- Coarse Salt - to taste
Step by Step guide
Step 1
Special equipment: deep-frying thermometer.
Step 2
Place the tofu on a rimmed baking sheet lined with paper towels; place a few more paper towels on top and press lightly to squeeze out excess moisture. Transfer the tofu to a shallow baking dish.
Step 3
In a blender, combine garlic, soy sauce, chili paste, cilantro, and ginger, and blend until smooth (about 3 minutes; the consistency should resemble ketchup). Pour the sauce over the tofu and coat well. Chill for 2 hours.
Step 4
Can be prepared in advance: tofu can be marinated up to 12 hours before cooking. Cover with plastic wrap and refrigerate.
Step 5
Transfer the rice to a sieve and rinse under cold running water, using your fingers to separate the grains. (Well-rinsed rice does not stick together.) Let drain for 5 minutes.
Step 6
Transfer to a medium-sized deep skillet; add 3 cups of water and salt. Bring to a boil. Reduce heat, cover, and simmer for about 12-15 minutes until the rice is tender and has absorbed all the water.
Step 7
Remove the skillet from heat and fluff the rice with a fork. Cover with a kitchen towel, then replace the lid. Let steam for 10 minutes.
Step 8
Pour oil into a medium-sized deep fryer with a thermometer. The oil should be 5 cm deep. Heat the oil over medium heat to 180˚C.
Step 9
Pour cornstarch into a shallow dish. Remove tofu from the marinade one piece at a time (do not remove the sauce from its surface) and coat in cornstarch; shake off excess. Lower the tofu into the oil in batches and fry for about 3 minutes until golden brown. Place on a rack set over a rimmed baking sheet; allow excess oil to drain.
Step 10
Poach the eggs. To do this, bring water to a gentle simmer in a large pot, adding ½ cup of vinegar. Stir the water vigorously to create a whirlpool, pour an egg into the center of the whirlpool, and cook for 3 minutes, stirring gently. Remove the egg with a slotted spoon and repeat with the remaining eggs.
Step 11
Divide the rice among plates. Make a small indentation in the center and place a poached egg in it. Top with fried tofu, kimchi, cilantro, basil, shallot, peanuts, and sesame seeds.
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