Ingredients with Measurements:
- 1 cup of Tipuho (glutinous rice)
- 1 block of firm tofu, diced
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped scallions
Special equipment needed:
- Rice cooker
- Wok or large skillet
Step-by-step instructions:
1. Rinse the Tipuho in cold water until the water runs clear. Soak the rice in water for at least 30 minutes before cooking.
2. Drain the rice and place it in the rice cooker with 1 1/2 cups of water. Cook the rice according to the rice cooker's instructions.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté until fragrant.
4. Add the diced tofu and continue to sauté until the tofu is lightly browned.
5. Add the soy sauce, oyster sauce, sugar, and black pepper to the wok. Stir well to combine.
6. Add the cooked Tipuho to the wok and stir to combine with the tofu and sauce.
7. Add the chopped scallions to the wok and stir to combine.
8. Serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker: Follow manufacturer's instructions
- Wok or skillet: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 42g
- Protein: 9g
- Fiber: 2g
- Sodium: 480mg
Substitutions for ingredients:
- Tipuho: Can be substituted with regular white rice or brown rice.
- Tofu: Can be substituted with chicken, beef, or shrimp.
- Soy sauce: Can be substituted with tamari or coconut aminos.
- Oyster sauce: Can be substituted with hoisin sauce or soy sauce.
- Scallions: Can be substituted with chives or green onions.
Variations:
- Add vegetables such as carrots, peas, or bell peppers for added nutrition and flavor.
- Use different types of rice such as jasmine or basmati for a different texture and flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures a fluffy texture.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the pan.
- Add a splash of water or broth if the sauce becomes too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Tipuho with Tofu in a bowl with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced red chili peppers
- Crushed peanuts
Pairings:
- Serve with a side of stir-fried vegetables or a simple green salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir well.
- If the tofu is too soft, try pressing it with a paper towel to remove excess moisture before cooking.
Food safety advice:
- Make sure to cook the rice and tofu thoroughly to avoid any risk of foodborne illness.
Food history:
- Tipuho is a type of glutinous rice that is commonly used in Filipino cuisine.
Flavor profiles:
- This dish has a savory and slightly sweet flavor with a hint of umami from the oyster sauce.
Serving suggestions:
- Serve Tipuho with Tofu as a main dish for lunch or dinner.
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