In fact, you’ll want to make sure you get a little of all in one bite—the sauce is best when it has soaked through the rice and tofu. A side of choy sum packed with antioxidants balances the meal with a refreshing crunch. Cook, relax, and enjoy!
What you'll need:
¾ cup sushi rice
1 package soft tofu
2 tsp sesame seeds
¾ tsp crushed red pepper
1 clove garlic
1½ oz scallions
3 Tbsp gluten-free tamari sauce
1 Tbsp toasted sesame oil
8 oz choy sum
1. Cook rice
Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 1 cup water, and ¼ teaspoon salt in a small saucepan and bring to a boil. Reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, 15 minutes. Keep covered until ready to serve.
Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, place sesame seeds in a dry medium skillet over medium-high. Cook, stirring, until toasted, 1–2 minutes. Transfer to a cutting board. Sprinkle crushed red pepper on top then roughly chop together.
Peel and grate or finely chop garlic. Remove roots from scallions then finely chop. Stir garlic, scallions, tamari, sesame oil, sesame seeds and crushed red pepper, and ½ teaspoon sugar.
Add choy sum to same skillet used for sesame seeds and add ½-inch water. Bring to a boil and cook until tender, turning over occasionally, about 3 minutes. Drain water.
Carefully lift tofu from saucepan with a large spatula and pat dry with paper towels. Cut tofu in half. Divide rice and choy sum between plates. Top rice with tofu then spoon sauce over the top. Serve any extra sauce alongside. Enjoy!
See what else is cooking this week!