Arroz Caldo with Tofu and Ginger

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 1.27 cm cubes.
2. 2Heat 1 tablespoon of cooking oil in a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 2 tablespoons of minced ginger, 2 cloves of minced garlic, and 1/2 medium diced onion. Cook, stirring constantly, until the mixture is fragrant, about 1-2 minutes.
3. 3Add the 1 cup of glutinous rice to the pot. Cook for 2-3 minutes, stirring constantly, until the rice grains are lightly toasted and smell slightly nutty.
4. 4Pour in the 6 cups of vegetable broth and bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is tender and the liquid has thickened to your desired consistency.
5. 5Gently stir in the cubed tofu and 2 tablespoons of soy sauce. Continue to simmer, uncovered, for another 5 minutes, allowing the tofu to heat through and the flavors to meld.
6. 6Ladle the arroz caldo into bowls. Garnish with the 2 tablespoons of sliced green onions before serving.

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