Glutinous Rice Bowls with Salt and Pepper Tofu
Prep Time
Cooking Mode
For Rice
2 Cups glutinous rice
2 ½ Cups water
¼ tsp salt
For Bowl
¼ cup cornstarch
½ tsp salt
½ tsp ground white pepper
1 block extra-firm tofu, drained
3 tbsp canola oil, divided
2 garlic cloves, thinly sliced
6 baby bok choy, roots trimmed, halved lengthwise and washed well
1 tbsp water
2 tsp soy sauce
½ tsp granulated sugar
2 green onions, thinly sliced
1 ½ tsp toasted sesame seeds
Chili crisp to garnish (optional)
For Rice
2 Cups glutinous rice
2 ½ Cups water
¼ tsp salt
For Bowl
¼ cup cornstarch
½ tsp salt
½ tsp ground white pepper
1 block extra-firm tofu, drained
3 tbsp canola oil, divided
2 garlic cloves, thinly sliced
6 baby bok choy, roots trimmed, halved lengthwise and washed well
1 tbsp water
2 tsp soy sauce
½ tsp granulated sugar
2 green onions, thinly sliced
1 ½ tsp toasted sesame seeds
Chili crisp to garnish (optional)
Directions
1To prepare rice, rinse rice very well in a fine-mesh sieve until water runs clear. Transfer to a medium saucepan; stir in water and salt. Cover and let stand for 30 minutes.
2Bring the rice mixture to a full boil over high heat. Cover and immediately reduce heat to low; cook for 10 minutes. Remove from heat without removing the lid, and let stand for 10 more minutes.
3To prepare the bowl, in a large bowl, whisk cornstarch with salt and pepper. Set aside. Cut tofu crosswise into 8 even slices. Pat all sides dry with a kitchen towel, then work in batches; add tofu to the cornstarch mixture and toss it to coat it fully. Shake off any excess, then transfer to a wire rack. Set aside.
4Heat 2 tbsp (30 mL) oil in a very large sauté pan with deep sides over medium-high heat. Add tofu slices. Cook until crisp and golden, about 5 minutes per side. Remove to a plate.
5Wipe the pan clean, then return to medium heat. Add remaining 1 tbsp (15 mL) oil. Once shimmering, add garlic and cook, stirring constantly, for 20 seconds. Add bok choy, cut side down, then drizzle over water. Immediately cover and cook, turning bok choy halfway through, until tender-crisp, 4 to 5 minutes. Remove the lid, then stir in soy sauce and sugar for 1 minute. Remove from heat.
6To assemble, divide rice among 4 bowls, then top with bok choy and tofu. Sprinkle with green onions and sesame seeds. Serve with chili crisp, if desired.
Disclaimer
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Personal Note
Personal Note
