Jasmine Rice Porridge with Tofu and Sausage
Ingredients for Jasmine Rice Porridge with Tofu and Sausage
| Ingredient | Quantity | How |
|---|---|---|
| Jasmine rice | 1 cup | boiled with extra water |
| Peanuts | 1 cup | |
| Sugar | 2 tbsp | |
| Silky tofu | 200 g | sliced 1 cm |
| Cornstarch | 2 tbsp | dusted |
| Eggs | 2 | whisked |
| Soy sauce | 2 tbsp | |
| Chinese sausage | 1 | sliced |
| Spring onion | 2 stalks | chopped |
| Garlic | 2 cloves | minced |
| Onion | 1 | sliced |
| Light soy sauce | 1 tbsp | |
| Dark soy sauce | 1 tbsp |
Method for Jasmine Rice Porridge with Tofu and Sausage
Step 1
Boil 1 cup jasmine rice with excess water for 30-40 mins, adding more water to achieve a mushy texture.
Step 2
In a pan, roast 1 cup peanuts on medium heat, sprinkle 2 tbsp sugar without stirring.
Step 3
Slice 200 g silky tofu into 1 cm slices, dry with a paper towel. Dust one side with cornstarch. Place in a pan on medium-high heat, cornstarch side down, dust other side. Cook until crispy, then turn.
Step 4
Whisk 2 eggs with 2 tbsp soy sauce. Add to the pan with sliced Chinese sausage, chopped spring onion, minced garlic, and sliced onion. Scramble the mixture.
Step 5
Halve and slice onion lengthways. Fry in oil until soft, avoiding overcooking. Add 1 tbsp light soy sauce and 1 tbsp dark soy sauce; stir until onion is coated.
Notes:
Rice porridge can be stored in the fridge for up to 3 days. Reheat in a pan with a splash of water to restore the texture.