50g Thai red rice, washed
2 tbsp extra virgin olive oil
100g firm tofu, cut into cubes
1 tbsp dark soy sauce
2 red chilies, diced
1 tbsp minced garlic and ginger
1 small broccoli flower, cut into florets (approx 200g)
Salt to taste
Wash rice and add to the rice cooker with 3 times water i.e. for 1 cup of rice add 3 cups of water. It takes around 30-40 minutes to cook this rice. Once the rice is cooked add 1/2 cup of water to the rice cooker, switch off, and leave it to cool down with the lid. Adding water after rice is cooked helps rice not to stick to the rice cooker; else it’s a common problem wherein a layer of cooked rice sticks to the rice cooker. After around 15 minutes, stir the rice using a wooden spoon. Leave it aside.
Heat oil in a non-stick pan, stir-fry tofu for around 10 minutes till it’s skin is crispy and golden brown. Add soy sauce and stir till tofu is coated with soy sauce. Add minced garlic, ginger and red chili. Sauté for 2 minutes, and turn off the heat.
Blanch broccoli florets. To blanch; boil water in a sauce pan, when water starts boiling add salt and broccoli florets. After 1 minute, drain water, shock the vegetable by washing them in cold water. Drain it in a colander and set them aside.
Mix cooked rice, broccoli and tofu, add salt to taste and serve.
Photo credit: Ami