Tofu Sprouts Rice
Indo Chinese Food/Cuisine, as the name suggests, represents a fusion of Indian and Chinese cuisine. The dishes involve Chinese cooking techniques with Chinese flavorings adapted to suit the Indian palate.
The quickness of the recipes, the boldness of flavors such as tangy, spicy, sweet together with the crunch of fresh vegetables results in satisfaction beyond compare especially so among kids, as also the young and the mighty.
A slight variation from the much loved Chinese Fried Rice, this Tofu Sprouts Rice makes use of the spice mix – ‘Chinese 5 Spice’ – which is a powdered mix of 5 different spices – star anise, cloves, Chinese cinnamon, Sichuan pepper, fennel seeds.
Offering protein packed tofu along with the crunch of the bean sprouts with mildly spiced rice, this main course is a must try, if you haven’t done so already.
As Tarla Dalal says,
” The delicate blend of flavors and textures in this dish may not appeal to all, but it is a must for those who like to experiment beyond the traditional Chinese Fried Rice.”
The rice dishes are generally prepared with the intention of having fluffy rice, each grain separate and not sticky. Which is why generally left-over rice is used. However, since a form of bacteria grows in left-over rice if not refrigerated, it is advisable to cook rice slightly sooner than the time for preparation, then fluff up the rice using a fork or wet fingers to separate the grains and use.
cooked rice – 3 cups . long grain rice with low level of amylose, a starch molecule which causes the stickiness is best suited. Basmati Rice is also perfect. Some prefer to use Thai Jasmine Rice which has a popcorn-like flavor with sweet nutty flavor, however, it cooks slightly sticky. One can also use brown rice….It really comes down to personal preferences while choosing rice. I chose sona masoori rice, since I preferred that.
tofu – cut into cubes – 1 cup
bean sprouts – 1/2 to 1 cup
spring onion, sliced – 1 cup
Chinese 5 spice powder – 1 & 1/2 tsp
salt to taste
sugar – 1 pinch (optional)
oil – 1-2 tbsp
heat oil in a pan.
add cubed tofu, pan fry the cubes by turning each cube over using a small spoon or fory consistently, to ensure even browning on all the sides. do this at medium heat.
transfer onto an absorbent paper towel.
in the same pan, heat up the remaining oil.
add sliced spring onion first, saute until it softens at high heat.
add 5 spice powder, mix, cook for 1/2 min.
add pan fried tofu and bean sprouts, mix.
add cooked rice, salt to taste, pinch of sugar.
toss or mix well.
if using a wok to cook the rice, use a separate pan to pan fry the tofu.
once the tofu cubes turn slightly golden brown all round, remove them onto a paper towel. do not over cook.
handle tofu gently always -it tends to be delicate and breaks.
toss/mix the rice gently to ensure tofu cubes stay whole.