Arroz Caldo with Tofu and Ginger
A hearty Filipino rice porridge traditionally made with chicken, but this version uses tofu for a vegetarian and nut-free twist. Infused with ginger and garlic, it's a comforting and flavorful breakfast.
Ingredients
- 1 block Firm Tofu
- 2 tbsp Soy Sauce
- 1 cup Rice
- 8 cups Water
- 2 inch piece Ginger
- 4 cloves Garlic
- 1/2 Onion
- 1 tbsp Fish Sauce (optional)
- to garnish Green Onions
- to garnish Hard-Boiled Eggs (optional)
- 1 tbsp Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water, then dice and marinate in soy sauce for at least 15 minutes.
- 2Heat cooking oil in a pot. Add minced ginger, garlic, and onion and sauté until fragrant.
- 3Add the marinated tofu and cook until lightly browned.
- 4Add the rice and water. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the rice is cooked and the porridge has thickened (about 30-40 minutes).
- 5Season with fish sauce (optional) and salt to taste.
- 6Serve hot, garnished with green onions and sliced hard-boiled eggs (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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