Ginger Jasmine Rice
3 tablespoons toasted sesame oil
One 1-inch piece fresh ginger, peeled and cut into matchsticks or minced
2 garlic cloves, finely minced
2 cups (400g) jasmine rice
14 to 18 ounces ounces (400 to 500g) firm tofu—drained, pressed and cut into ½-inch cubes
4 cups (1 liter) vegetable stock or vegan “chicken” stock
1 to 2 bunches of pak choi (bok choi), choi sum or any other kind of Chinese cabbage
Suggested Toppings (Optional)
Tamari or soy sauce
Toasted sesame oil
Toasted sesame seeds (if not using furikake)
Chili oil or sriracha sauce (if not using sambal oelek)
1. In a large saucepan over medium heat, heat the sesame oil. Add the ginger and garlic, and cook until fragrant, about 2 minutes. Add the rice and cook, stirring constantly for a couple of minutes, then add the tofu and stock. Cover and bring to a boil, then lower the heat and simmer until the rice is cooked, 16 to 18 minutes.
2. While the rice is cooking, cut the bok choi into roughly ½ inch-thick slices, discarding the stems. Place in a large bowl and cover with cold water. Agitate the water and leaves a little then transfer the leaves to a colander: This is essential to get all the sandy, gritty bits out. Repeat this step if you’re not sure you’ve removed it all.
3. Once the rice has cooked, add the drained greens to the pan—just placing them on top of the rice. Cook for another 2 minutes. Remove from the heat, give everything a stir, then cover and allow to sit for another 10 minutes while you gather the toppings (if using).
4. Spoon the rice into bowls and top with any of the suggested toppings before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.