Servings: people
Calories/100g: 120.2 kcalWhy you should try it
If it’s too spicy, you’re too weak! This recipe has a lot of rich, unique flavors and is full of umami. It ticks all the right boxes and tastes like a dish straight from your typical chinese restaurant around the corner. Use less or more chilis depending on your bravery. Be aware of it’s spiciness beforehand! Trust me, you don’t want to check afterwards ;).
Ingredients
- 400 g tofu firm
- 200 g rice
- 1 red paprika
- 1 green paprika
- 1 onion
- 3 red/green chilis
- 4 garlic cloves
- 12 g ginger
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons cumin
- 100 ml water
- roasted sesame (optional)
Instructions
- Prepare rice and tofu. Prepare the rice according to the package instructions. Cut tofu into large cubes and press dry with a kitchen towel. Add some oil to a pan and fry the tofu until it becomes crispy. When done, set aside the tofu on a plate.
- Prepare vegetables. Dice the onion, mince the garlic and ginger. Cut the chilis in half – don't remove the seeds. Cut the paprika in 1 cm large stripes. In the same pan you've fried the tofu before, add the onion and fry for a few minute until it becomes translucent. Then, add the garlic, ginger and chili and fry for another 2 minutes.
- Add spices. Add the tomato paste, soy sauce, sugar, cumin and some salt and pepper. Stir frequently for 2 minutes and then add the paprikas. Stir shortly and then add the water to the pan. Turn the heat down, put a lid on and let it simmer for around 8 minutes.
- Add tofu back in. Once the paprika has turned soft, add the tofu and let everything cook for another 3 minutes. If there's not enough liquid left, add a little more water to the pan. Once everything has heated up properly and the tofu has absorbed the flavors, serve immediately along with rice and roasted sesame as a topping. Enjoy!
Nutrition
Calories: 120.2 kcal
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What do you think?Let me know how you liked it!
Love the taste of the tofu. Easy to make given the clear instructions.
Thank you, Helen! I really aprecciate your feedback!!