Rice with fried marinated tofu
6 servings
30 minutes
Rice with fried marinated tofu cheese is a bright and rich dish of Chinese cuisine that combines the tenderness of rice with crispy pieces of aromatic tofu. The marinade of soy sauce, garlic, cilantro, and chili gives the tofu a rich spicy flavor while frying creates a crispy crust. The garnish of kimchi, basil, scallions, and nuts adds freshness and textural variety. A poached egg in the center of the dish gently flows together all components. This dish embodies a balance of softness and crunchiness, warmth and spiciness, making it perfect for both a cozy home dinner and restaurant serving. The rice absorbs the flavors of the sauce and vegetables creating harmony in taste. Such a combination of ingredients makes the dish rich, nutritious and gastronomically refined.
1
Special devices: thermometer for frying in oil.
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 low-rimmed baking sheet.
- Firm tofu: 420 g
3
Place garlic, soy sauce, chili paste, cilantro, and ginger in a blender and blend until smooth (about 3 minutes; the consistency should resemble ketchup). Pour the sauce over the tofu cheese and coat it well in the sauce. Chill for 2 hours.
- Garlic: 1 head
- Soy sauce: 0.5 glass
- Chili paste: 50 g
- Chopped cilantro (coriander): 1.3 glass
- Grated ginger: 1.5 teaspoon
4
Can be prepared in advance: tofu can be marinated 12 hours before cooking. Cover with film and place in the refrigerator.
5
Pour the rice into a sieve and rinse with cold running water, using your fingers. (Well-rinsed rice does not stick together.) Let it drain for 5 minutes.
- Round rice: 2 glasss
6
Transfer to a medium-sized deep skillet; pour in 3 cups of water and add salt. Bring to a boil. Reduce heat, cover, and simmer for about 12-15 minutes until the rice is soft and has absorbed all the water.
- Coarse salt: to taste
- Round rice: 2 glasss
- Vegetable oil: 4 glasss
7
Remove the pan from the heat and fluff the rice with a fork. Cover with a kitchen towel, then change the lid. Let it steam for 10 minutes.
8
Pour oil into a medium-sized fryer with a thermometer. The oil depth should be 5 cm. Heat the oil over medium heat to 180˚C.
- Vegetable oil: 4 glasss
9
Pour corn flour into a shallow dish. Remove tofu from the marinade one by one (do not remove the sauce from its surface) and coat in corn flour; shake off excess flour. Drop tofu into oil in batches and fry for about 3 minutes until dark brown crust forms. Place on a rack set over a rimmed baking sheet; let excess oil drain.
- Corn flour: 0.5 glass
- Firm tofu: 420 g
10
Cook poached eggs. In a large pot, bring water to a gentle boil, add half a 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. Remove the egg with a slotted spoon and repeat the process with the remaining eggs.
- Chicken egg: 4 pieces
11
Divide the rice onto plates. Make a small indentation in the center and place a poached egg in it. Top with fried tofu, kimchi, cilantro, basil, scallions, peanuts, and sesame.
- Round rice: 2 glasss
- Chicken egg: 4 pieces
- Firm tofu: 420 g
- Cabbage kimchi: 100 g
- Chopped cilantro (coriander): 1.3 glass
- Basil leaves: 0.5 glass
- Shallots: 1 head
- Roasted peanuts: 0.3 glass
- Roasted sesame: 2 tablespoons