Arroz Caldo
01-Breakfast
Serving size: 6 servings
Prep time: 1 hour
Cook time: 45 mins
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Ingredients
- 1 cup white rice
- 8 cups vegetable stock
- 1 medium potato, diced small
- 1 block firm or medium tofu
- 1 onion, diced
- 4-5 cloves garlic, diced
- 1 large thumb ginger, peeled and cut into matchsticks
- 1-2 tbsp oil
- 1-2 tbsp soy sauce (or salt to taste)
- Ground black pepper
Directions
- 1. Pat the tofu dry, them crumble into small, uneven pieces. Set aside.
- 2. Heat oil in a pot over medium heat. Add onion, garlic and ginger. Cook until fragrant and lightly golden.
- 3. Add crumbled tofu to the pot. Cook 3-5 minutes, stirring so it absorbs aromatics and develops a slight chew.
- 4. Add the rice and stir everything together. Toast for 1-2 minutes so the grains get coated and deepen the flavour.
- 5. Add vegetable stock and potatoes. Bring to a gentle boil.
- 6. Lower heat to medium-low and simmer for 30-45 minutes, stirring often.
- 7. Add soy sauce and salt to taste.
- 8. Serve with optional toppings: green onions, fried garlic, lemon or calamansi, chili oil, sesame oil, crispy tofu bits
