Garlic chilli clay pot rice

Garlic chilli clay pot rice

Tags

Chinese
Rice

Sides

Garlic leafy greens

Cook

Ingredients

  • 600g tofu
  • 2 tbsp soy sauce
  • 2 tbsp vegan oyster sauce
  • 1 ½ tsp sugar
  • ½ tsp msg
  • ½ tsp five spice
  • 1 ½ cups rice, washed
  • ½ tsp turmeric
  • 80ml water
  • 1 tbsp cornflour
  • ½ tbsp nooch
  • ½ tsp black salt
  • 1 tbsp vegan oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp chilli crisp
  • 1 tsp black vinegar
  • 1/4 tsp msg
  • 1 garlic clove, minced
  • 4 spring onions, sliced

Steps

  1. Drain and press the tofu. Once done slice and toss in cornstarch, white pepper and salt.
  2. Add a drizzle of oil to your clay pot over a medium-high heat, add the tofu, fry until evenly golden & crisp.
  3. Meanwhile mix the soy sauce, oyster sauce, sugar, msg and five spice in a small bowl, set aside.
  4. Once the tofu is done pour in the sauce and mix until evenly coated. Remove from the pot and set aside.
  5. Add rice to the pot and cover with water to your first finger bone. Bring to a boil then cover and cook.
  6. Meanwhile mix the water with turmeric and cornstarch. Add to a pan on medium heat and cook until thickened and glossy.
  7. Turn off the heat then stir in the nooch & black salt
  8. Remove the lid from the pot, lay the tofu on top of the rice & spoon the ‘yolk’ into the centre.
  9. Place the lid back on, turn the heat to the lowest setting & cook until the rice is fully cooked.
  10. Meanwhile, mix the oyster sauce, soy sauce, chilli crisp, black vinegar, msg & garlic together.
  11. When the rice is ready, pour over the sauce and sprinkle with spring onion.