Arroz Caldo with Tofu

Ingredients

• 4 cups Cooked Rice
• 1 block Firm Tofu
• 6 cups Water
• 5.08 cm Ginger
• 3 cloves Garlic
• 1/2 medium Onion
• 1 tbsp Fish sauce (optional)
• 1/4 cup Green onions
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 1 tablespoon of vegetable oil to the pot.
2. 2Once the oil is shimmering, add the 3 cloves of minced garlic, 5.08 cm of grated ginger, and 1/2 chopped onion to the pot. Cook for 2 to 3 minutes, stirring constantly, until the mixture is fragrant and the onion is softened.
3. 3Add the 1 block of cubed firm tofu to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is lightly browned on most sides.
4. 4Pour in the 6 cups of water and add the 4 cups of cooked rice to the pot. Stir everything together to combine.
5. 5Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir occasionally to prevent sticking.
6. 6After 30 minutes, stir in the 1 tablespoon of fish sauce, if using. Continue to simmer for another 5 minutes, uncovered, allowing the porridge to thicken slightly.
7. 7Ladle the arroz caldo into bowls. Garnish generously with the 1/4 cup of chopped green onions and serve immediately.

Substitutions

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