Spicy Tofu Tomato Stir-Fry with Rice

Preparación

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Add the rice to a pot with 350 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice is cooking, drain the tofu and pat it dry with paper towels. Cut the tofu into 2 cm cubes.

3. 3

   Wash and dice the tomatoes. Finely chop the garlic cloves. Slice the red chili thinly (remove seeds for less heat). Slice the spring onions, separating the white and green parts.

4. 4

   Heat the vegetable oil in a large non-stick pan or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove the tofu from the pan and set aside.

5. 5

   In the same pan, add the chopped garlic, sliced chili, and the white parts of the spring onions. Stir-fry for 1 minute until fragrant.

6. 6

   Add the diced tomatoes to the pan and cook for 3-4 minutes until they start to soften and release their juices.

7. 7

   Return the tofu to the pan. Add the soy sauce and stir well to coat everything evenly. Stir-fry for another 2-3 minutes until the tofu is heated through and the flavors are combined.