Rice Abundance - Tofu and Sprout

Vegetarian food could be as delicious if we are just willing to try.  This highly aromatic, and nutty rice dish is based on fresh soy tofu and beans sprout. The baby corn is an effective extra added for sweetness and crunch to provide another dimension. The soy based tofu, acts like a white canvas that takes on the flavours of the tempering ingredients and binds the rice mix together. The sesame finish releases a pleasing and inviting aroma till the last bite.

Ingredients

• 2 pieces of fresh soy tofu blocks (not silken)
• 1 cup brown rice, cooked and completely cooled (yesterday’s leftover is just fine)
• 3 tablespoon of white sesame, toasted and crushed roughly
• 6 shallots diced 
• 1/2 teaspoon red chilli powder
• 1 teaspoon palm sugar
• 2 to 3 cloves garlic minced
• 1 table spoon of light soy sauce 
• 3 tablespoon coriander leave chopped fine
• 1 cup fresh beans sprout
• ½ cup baby corn cut into ½ cm pieces
• 3 tablespoon canola oil
• 2 tablespoon butter
• Salt to taste

Directions

• Crumble the tofu with your hands or a fork. Add a few drops of soy sauce in it and set it aside.
• Heat the pan with oil, add garlic and onions. Cook till translucent. 
• Add the crumbled tofu, chilli powder, palm sugar, soy sauce, and a pinch of salt. Mix them in the pan evenly and cook away all the liquid till oil starts to separate.
• Add the baby corns and char it slightly in high heat.
• Next, add the cold white rice, sesame, butter and coriander leaves and mix evenly for about 2 minutes.
• Sprinkle a pinch of salt and continue mixing the rice. 
• Lastly, add the beans sprout, stir it In quickly into the mix for about 1 minute and remove from heat. The bean sprout will continue cooking in the residue heat of the rice and retain it’s crunchiness.

Serving Note: You can style this dish up for lunch or dinner with chilli pickles, clear soups or even grills. Tweak the recipe for vegans by simply replacing butter with oil.

Happy Cooking!