The tofu bowl recipe unlike any other!

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Rinse the jasmine rice 2 to 3 times and drain. Add it to a small saucepan with the water and heat over medium-high.
2. Pat the tofu dry, put it in a bowl and crumble it with a fork.
3. When the water begins to bubble, stir the rice, reduce the heat to medium-low, cover and cook for 15 minutes.
4. Roughly chop the garlic, dice the red onion, deseed and thinly slice the mini sweet red peppers, roughly chop the ghost pepper, and cut the long beans into bite-sized batons.
5. Make the sauce by combining the soy sauce, 1/2 tsp dark soy sauce, toasted sesame oil, maple syrup and pomegranate juice.
6. After the 15 minutes, turn off the heat and let the rice steam for another 10 minutes.
7. Heat a nonstick pan over medium heat. Add 1 tsp chili oil and the crumbled tofu and sauté for a few minutes. Add 1 tsp dark soy sauce and sauté for a couple of minutes. Set the tofu aside.
8. Return the pan to medium heat. Add 1 tbsp chili oil and the red onion and sauté for about 2 minutes. Add the garlic, sweet peppers and ghost pepper and sauté for another couple of minutes.
9. Add the long beans and sauté for 2 to 3 minutes. Return the tofu, add the sauce and the potato starch slurry (1 tsp potato starch mixed with 1 tbsp water), and sauté for another minute.
10. Turn off the heat, fold in the chopped basil, then serve the rice topped with the tofu and sprinkle with the white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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