Smoked Tofu with Jasmine Rice, Pak Choi, and Chili in Asian Style

Name: Smoked Tofu with Jasmine Rice, Pak Choi, and Chili in Asian Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4 meals
Cuisine: International
Ingredients: sugar; white vinegar; soya sauce; garlic clove; pc ginger; water; jasmine rice; 1 tsp salt; carrot; onion; chili pepper; pak choi; marinated tofu; cornstarch; oil; pinch salt; pinch black pepper

This recipe combines smoked tofu with delicate jasmine rice and crunchy pak choi, enhanced by the spicy touch of chili. The sauce, made from garlic, ginger, and soy sauce, adds a deep and aromatic flavor. The balance of sweet, salty, and mildly spicy notes creates a harmonious taste.

30 min

Vegan

Sauce:: 2 tbspsugar; 1 pkgwhite vinegar; 1 pkgsoya sauce; 3 garlic clove; 1 pc ginger
Rice:: 7 dlwater; 1 pkgjasmine rice; 1 tsp salt
Tofu Stir-Fry:: 1 carrot; 1 onion; 1 chili pepper; 2 pak choi; 2 pkgmarinated tofu; 1 pkgcornstarch; 3 tbspoil; pinch salt; pinch black pepper; 1 tbspoil

1
Prepare the sauce. In a small bowl, mix sugar, white wine vinegar, and soy sauce. Peel and grate the garlic and ginger, then add them to the mixture. Stir lightly and let the mixture rest.
2
Pour water into a pot and bring it to a boil. Meanwhile, rinse the rice under cold water in a sieve. Once the water starts boiling, add the rice, salt it, and reduce the heat. Cook on low heat for 11–12 minutes.
3
Wash and slice the carrot. Peel and slice the onion into thin slices. Halve the chili pepper, remove the seeds, and slice it. Rinse the pak choi and cut it into larger pieces.
4
Cut the tofu lengthwise in half and pat dry with a paper towel. Then cut the tofu into cubes. Put cornstarch into a bowl and coat the tofu cubes in it.
5
Heat a pan over medium-high heat and add oil. Add the tofu and sauté for 5–7 minutes, stirring constantly. Season with salt and pepper, mix well, and then transfer it to a plate.
6
Heat the same pan over medium heat and add oil. Add the carrot, onion, chili, and pak choi to the pan and sauté for 4–5 minutes.
7
Add the tofu and the prepared sauce. Stir the mixture and briefly heat through over high heat.
8
Serve the tofu and vegetable mixture on plates and serve with rice. Enjoy your meal.

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Smoked Tofu with Jasmine Rice – Explore Asian Flavors

Indulge in a culinary adventure with our Smoked Tofu with Jasmine Rice, Pak Choi, and Chili. This delightful vegan dish brings rich Asian aromas and flavors to your table, perfect for a quick dinner or a light lunch.

Why Choose Smoked Tofu with Jasmine Rice?

This dish stands out with its harmonious blend of flavors—from the gentle sweetness of jasmine rice to the spicy chili kick and the bold notes from garlic, ginger, and soy sauce. The smoked tofu adds juiciness and balances the sweet and savory tones. Additionally, it boasts high protein levels due to the tofu and is packed with nutrients from the vegetables.

Effortless Cooking Tips and Variations

To perfect this dish, start by cooking the rice first to ensure it's perfectly tender. Take your time with the tofu – thorough drying and coating in cornstarch will make it perfectly crispy. If you're seeking variations, swap the carrot for broccoli or add shiitake mushrooms for extra depth of flavor.

Best Served with Refreshing Sides

This meal shines when served individually with rice on the side. Pair it with a light cucumber salad, adding a refreshing touch, or serve with a lemon and mint drink to refresh your palate.

A Quick and Tasty Everyday Meal

Not only is this recipe tasty, but it is also nutritious and easy to prepare, making it a fantastic choice for daily meals or more festive occasions. Try this exotic dish and enjoy a vibrant flavor palette.

The Smoked Tofu with Jasmine Rice recipe was developed by Yummy's professional chefs and has been tested in Yummy's test kitchen.

Yummy delivers recipes created by professional chefs along with handpicked ingredients straight to your doorstep. With Yummy, your everyday cooking becomes easier and tastier.

Smoked Tofu with Jasmine Rice, Pak Choi, and Chili in Asian Style

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