Soupy rice with Tofu and Greens
Ingredients
1 cup partially cooked jasmine rice (cooked about 3/4th of the way)
4 cups vegetable broth
1 tbsp fresh grated ginger
1 large bok choy, chopped
2 stalks of Swiss chard, chopped
2 green onions, chopped
1/2 cup cubed tofu
Fresh ground pepper, to taste
2 tbsp tamari
Salt, to taste
1 tbsp or more of ginger-chili oil (recipe below)
1 tsp sesame oil
Directions
Heat a large pot (low heat) and the sesame oil and then the cubed tofu.
Gently sauté for 3 minutes and then add the green onions.
Add some salt and sauté for 2-3 minutes. Gently add 4 cups of veggie broth and grated ginger, tamari and bring to a boil.
Reduce heat, add the Swiss chard, bok choy, scallions and cook for 2 minutes.
Add freshly ground pepper, the cooked jasmine rice and stir. Simmer for 5 minutes on medium-low heat.
Add ginger-chili oil and serve immediately
Recipe for ginger-chili oil
1/2 cup sesame oil
1 teaspoon chili flakes
1/2 inch piece ginger, grated
Heat sesame oil in a small skillet
Add the chili flakes.
Add the grated ginger
Cook until the oil starts to sizzle
Turn off the heat
Use as needed In soups and stews. Store remaining oil in an air tight container in the refrigerator for up to 2 weeks