General Tao Tofu with Jasmine Rice
Servings: 2
Ingredients
- 340 grams baby bok choy
- 200 grams multicoloured baby peppers
- 1 garlic clove
- 3 green onions
- 1 lime
- 160 grams Jasmine rice
- 75 ml sweet soy sauce
- 5 tbsp cornstarch
- 450 grams tofu
- 60 ml Ponzu lime sauce
- 13 grams mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
- 3 tbsp butter
- 2 tbsp olive oil
Instructions
- In a medium pot, combine the rice and 1 ½ cups of water (double for 4 portions); bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ½ the spice blend.
- While the rice cooks, zest and cut the lime into wedges. Separate the bok choy leaves (halve crosswise if large). Thinly slice the peppers into rounds. Mince the garlic. Cut the scallions into 1-inch-long pieces, discarding the root end. In a bowl, combine the sweet soy sauce, ponzu sauce, juice from ½ the lime wedges, ½ the garlic and 1 tbsp water (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high. Add the peppers and ½ the scallions. Cook, stirring frequently, 2 to 4 minutes, until softened. Add the bok choy, remaining garlic and as much of the lime zest as you’d like. Cook, stirring frequently, 1 to 2 minutes, until the bok choy has wilted; season with ½ the remaining spice blend. Transfer to a bowl and set aside. Wipe out the pan.
- In the same pan, heat a drizzle of oil on medium-high. Pat the tofu dry with a paper towel and cut into large cubes. Toss the tofu with the cornstarch and season with the remaining spice blend. Add the coated tofu cubes to the pan and cook, 1 to 2 minutes per side, until browned and crispy.
- To the pan of cooked tofu, add the ponzu sauce mixture and remaining scallions. Bring to a boil; reduce to a simmer and cook, spooning the sauce over the tofu, 1 to 2 minutes, until the tofu is coated with the sauce. Off the heat, stir in 3 tbsp butter and 1 tbsp water until incorporated.
- Divide the finished rice between your plates. Top with the vegetables, tofu and sauce. Garnish with the remaining lime wedges. Bon appétit!
Recipe from Goodfood »