Thai Coconut Rice Porridge with Crispy Tofu

Ingredients

• 1 cup Jasmine Rice
• 4 cups Coconut Milk
• 2 cups Vegetable Broth
• 1 block Firm Tofu
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 stalks Green Onions
• 2 tablespoons Cilantro
• 1/2 teaspoon Chili Flakes
• 4 wedges Lime Wedges

Instructions

1. 1Rinse the 1 cup of Jasmine Rice in a fine-mesh sieve under cold running water until the water runs clear, which indicates excess starch has been removed.
2. 2In a large heavy-bottomed pot (e.g., a 4-quart / 4-liter pot), combine the rinsed 1 cup of Jasmine Rice, 4 cups of Coconut Milk, and 2 cups of Vegetable Broth. Bring the mixture to a boil over high heat (e.g., 212°F / 100°C).
3. 3Once boiling, reduce the heat to low (e.g., a gentle simmer, around 180-190°F / 82-88°C), cover the pot with a lid, and simmer for 30 to 35 minutes, stirring occasionally to prevent sticking. The porridge is done when the rice grains have absorbed most of the liquid, are very soft, and the mixture has thickened to a creamy, porridge-like consistency.
4. 4While the porridge simmers, prepare the 1 block of Firm Tofu. Place the tofu between several layers of paper towels or a clean kitchen towel and press gently but firmly for 5-10 minutes to remove excess water. Then, cut the pressed tofu into 1/2-inch (1.25 cm) cubes.
5. 5Heat 1 tablespoon of Sesame Oil in a 10-inch (25 cm) skillet over medium-high heat (e.g., 350-375°F / 175-190°C). Add the 1 block of Firm Tofu cubes to the hot oil and fry for 8 to 12 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the skillet from the heat, add the 2 tablespoons of Soy Sauce, and toss gently to coat the tofu.
6. 6Mince the 3 cloves of Garlic and 1 teaspoon of Ginger. Thinly slice the 2 stalks of Green Onions. Finely chop the 2 tablespoons of Cilantro.
7. 7Once the porridge is ready, ladle it into four serving bowls. Evenly distribute the crispy tofu, minced 3 cloves of Garlic, minced 1 teaspoon of Ginger, sliced 2 stalks of Green Onions, chopped 2 tablespoons of Cilantro, and 1/2 teaspoon of Chili Flakes over each bowl. Serve immediately with the 4 wedges of Lime Wedges on the side for squeezing.

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