Vegan Hainanese 'Chicken' Rice

Instructions

1. 1Rinse the 2 cups of Jasmine rice under cold water until the water runs clear, then drain well.
2. 2Finely mince the 5.08 cm Ginger and 4 cloves Garlic. Chop the 2 stalks Scallions into small pieces.
3. 3Heat the 1 tbsp of Sesame oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add half of the minced ginger and garlic and cook until fragrant, about 1 minute. Add the 2 cups of Jasmine rice and stir constantly for 1 minute to coat the grains.
4. 4Pour in the 4 cups of Vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Let the rice stand, covered, off the heat for 5 minutes after cooking.
5. 5While the rice is simmering, cut the 1 block of Firm tofu into 2.54 cm cubes. Steam the tofu for 10 minutes or pan-fry it in a non-stick skillet over medium-high heat (204.4°C / 200°C) until golden brown on all sides, about 5-7 minutes. Set the cooked tofu aside.
6. 6In a small bowl, combine the remaining minced ginger and garlic with the 2 tbsp of Soy sauce and the chopped scallions to make the dipping sauce.
7. 7Slice the 1 medium Cucumber into thin rounds.
8. 8Serve the cooked Jasmine rice topped with the prepared tofu cubes. Arrange the cucumber slices on the side and offer the dipping sauce for spooning over the rice and tofu.

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