Garlic chilli clay pot rice

22 mins
Serves 1
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Directions

  1. 1Take out the tofu from its packaging and tear it into chunks.
  2. 2Take out the tofu from its packaging and tear it into chunks.
  3. 3Take out the tofu from its packaging and tear it into chunks.
  4. 4Add a drizzle of oil to your clay pot over a medium-high heat.
  5. 5Add a drizzle of oil to your clay pot over a medium-high heat.
  6. 6Add a drizzle of oil to your clay pot over a medium-high heat.
  7. 7Add the tofu to the pot and fry until evenly golden and crisp.
  8. 8Add the tofu to the pot and fry until evenly golden and crisp.
  9. 9Add the tofu to the pot and fry until evenly golden and crisp.
  10. 10While the tofu cooks, mix the tamari, 1 tablespoon of plant-based oyster sauce, 1 teaspoon of sugar, and 1/4 teaspoon of MSG together in a small bowl to create a sauce.
  11. 11While the tofu cooks, mix the tamari, 1 tablespoon of plant-based oyster sauce, 1 teaspoon of sugar, and 1/4 teaspoon of MSG together in a small bowl to create a sauce.
  12. 12While the tofu cooks, mix the tamari, 1 tablespoon of plant-based oyster sauce, 1 teaspoon of sugar, and 1/4 teaspoon of MSG together in a small bowl to create a sauce.
  13. 13When the tofu is done, pour the prepared sauce over it and mix until everything is evenly coated.
  14. 14When the tofu is done, pour the prepared sauce over it and mix until everything is evenly coated.
  15. 15When the tofu is done, pour the prepared sauce over it and mix until everything is evenly coated.
  16. 16Remove the cooked tofu from the pot and set it aside.
  17. 17Remove the cooked tofu from the pot and set it aside.
  18. 18Remove the cooked tofu from the pot and set it aside.
  19. 19Add the washed jasmine rice to the pot.
  20. 20Add the washed jasmine rice to the pot.
  21. 21Add the washed jasmine rice to the pot.
  22. 22Cover the rice with enough water so the level reaches just below your first knuckle.
  23. 23Cover the rice with enough water so the level reaches just below your first knuckle.
  24. 24Cover the rice with enough water so the level reaches just below your first knuckle.
  25. 25Bring the rice and water to a boil, then cover the pot and cook for 10 minutes.
  26. 26Bring the rice and water to a boil, then cover the pot and cook for 10 minutes.
  27. 27Bring the rice and water to a boil, then cover the pot and cook for 10 minutes.
  28. 28Meanwhile, prepare the vegan egg yolk by mixing 80 ml of water with 1/2 teaspoon of orange food coloring and 1 tablespoon of cornflour in a glass.
  29. 29Meanwhile, prepare the vegan egg yolk by mixing 80 ml of water with 1/2 teaspoon of orange food coloring and 1 tablespoon of cornflour in a glass.
  30. 30Meanwhile, prepare the vegan egg yolk by mixing 80 ml of water with 1/2 teaspoon of orange food coloring and 1 tablespoon of cornflour in a glass.
  31. 31Add the mixture to a pan over medium-high heat, then cook, stirring regularly until it thickens into a glossy, 'egg yolk' consistency.
  32. 32Add the mixture to a pan over medium-high heat, then cook, stirring regularly until it thickens into a glossy, 'egg yolk' consistency.
  33. 33Add the mixture to a pan over medium-high heat, then cook, stirring regularly until it thickens into a glossy, 'egg yolk' consistency.
  34. 34Turn off the heat, then stir in 1/2 tablespoon of nutritional yeast and 1/4-1/2 teaspoon of black salt into the vegan egg yolk mixture.
  35. 35Turn off the heat, then stir in 1/2 tablespoon of nutritional yeast and 1/4-1/2 teaspoon of black salt into the vegan egg yolk mixture.
  36. 36Turn off the heat, then stir in 1/2 tablespoon of nutritional yeast and 1/4-1/2 teaspoon of black salt into the vegan egg yolk mixture.
  37. 37Remove the lid from the clay pot, lay the cooked tofu on top of the rice, and spoon the vegan 'egg yolk' into the center.
  38. 38Remove the lid from the clay pot, lay the cooked tofu on top of the rice, and spoon the vegan 'egg yolk' into the center.
  39. 39Remove the lid from the clay pot, lay the cooked tofu on top of the rice, and spoon the vegan 'egg yolk' into the center.
  40. 40Place the lid back on the pot, turn the heat to the lowest setting, and cook for a final 5 to 7 minutes until the rice is fully cooked.
  41. 41Place the lid back on the pot, turn the heat to the lowest setting, and cook for a final 5 to 7 minutes until the rice is fully cooked.
  42. 42Place the lid back on the pot, turn the heat to the lowest setting, and cook for a final 5 to 7 minutes until the rice is fully cooked.
  43. 43Meanwhile, prepare the topping sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of tamari, 1 tablespoon of chili crisp, 1 teaspoon of black vinegar, 1/4 teaspoon of MSG, and 1 minced garlic clove together in a bowl.
  44. 44Meanwhile, prepare the topping sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of tamari, 1 tablespoon of chili crisp, 1 teaspoon of black vinegar, 1/4 teaspoon of MSG, and 1 minced garlic clove together in a bowl.
  45. 45Meanwhile, prepare the topping sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of tamari, 1 tablespoon of chili crisp, 1 teaspoon of black vinegar, 1/4 teaspoon of MSG, and 1 minced garlic clove together in a bowl.
  46. 46Slice the spring onion.
  47. 47Slice the spring onion.
  48. 48Slice the spring onion.
  49. 49When the rice is ready, pour the topping sauce over it and sprinkle with the sliced spring onion.
  50. 50When the rice is ready, pour the topping sauce over it and sprinkle with the sliced spring onion.
  51. 51When the rice is ready, pour the topping sauce over it and sprinkle with the sliced spring onion.
  52. 52Serve and enjoy!
  53. 53Serve and enjoy!
  54. 54Serve and enjoy!

Ingredients

  • 75 g jasmine rice
  • 75 g jasmine rice
  • 75 g jasmine rice
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • 200 g extra firm tofu
  • 200 g extra firm tofu
  • 200 g extra firm tofu
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp plant based oyster sauce
  • 1 tbsp plant based oyster sauce
  • 1 tbsp plant based oyster sauce
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.25 tsp MSG
  • 0.25 tsp MSG
  • 0.25 tsp MSG
  • 1 tbsp plant-based oyster sauce
  • 1 tbsp plant-based oyster sauce
  • 1 tbsp plant-based oyster sauce
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 1 tsp black vinegar
  • 1 tsp black vinegar
  • 1 tsp black vinegar
  • 0.25 tsp MSG
  • 0.25 tsp MSG
  • 0.25 tsp MSG
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 tbsp nutritional yeast
  • 0.5 tbsp nutritional yeast
  • 0.5 tbsp nutritional yeast
  • 0.25 tsp black salt
  • 0.25 tsp black salt
  • 0.25 tsp black salt
  • 0.5 tsp orange food coloring
  • 0.5 tsp orange food coloring
  • 0.5 tsp orange food coloring
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 80 ml water
  • 80 ml water
  • 80 ml water

Equipment

clay potcutting boardsmall bowlchopstickspanspoonknife

Tips

  • Use turmeric instead of orange food coloring if you don't have it for the vegan egg yolk.
  • The black salt makes the vegan egg yolk taste eggy.