Serves 4
425 cal · 65 min
Crusty Rice with Tofu and Vegetables
Recipe GLPR1f3a8995338f34
A hearty vegetarian main dish featuring crispy-bottomed brown rice combined with protein-rich tofu and a colorful mix of corn, peas, carrots, and fresh basil. The rice crust forms as the mixture cooks low and slow in a skillet, creating delightful textural contrast. This nourishing one-pan meal is naturally vegan and gluten-free.
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Ingredients
1 cup Brown rice
2 cups Water
1 pound Extra-firm tofu, drained and crumbled
1 cup Frozen corn
1 cup Frozen peas
6 Scallions, sliced (white and green parts)
1 Carrot, shredded
¼ cup Fresh basil leaves, chopped
¼ teaspoon Salt
2 tablespoons Vegetable oil
Directions
Rinse the brown rice under cold water. In a pot, bring the 2 cups of water to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and the water is absorbed. Fluff with a fork.
Spread the cooked rice on a baking sheet or large plate and let it cool to room temperature, allowing it to dry slightly, about 10-15 minutes. This helps create a crispier crust when cooked.
While the rice cools, crumble the drained tofu into a large mixing bowl. Add the frozen corn and peas (they can be unthawed), sliced scallions, shredded carrot, chopped basil, and salt. Mix all ingredients together until evenly combined.
Once the rice has cooled, add it to the bowl with the tofu and vegetable mixture. Gently toss everything together until well combined, taking care not to crush the rice grains.
Place a large skillet over medium-high heat. When hot, add the 2 tablespoons of vegetable oil, tilting the skillet to coat the bottom evenly.
Add the entire rice and tofu mixture to the hot skillet. Using a spatula, press down firmly on the mixture to pack it into the skillet. Reduce the heat to medium-low, cover with a lid, and cook for 10 minutes without disturbing.
After 10 minutes, press down on the mixture again with the spatula to help consolidate a golden crust on the bottom.
Using the spatula, break the rice mixture into chunks and flip portions to expose new surfaces to the hot skillet. Continue cooking, uncovered, over medium-low heat for another 15-20 minutes, stirring and flipping occasionally, until you achieve golden and crispy areas throughout.
Serve hot, dividing among four bowls or plates. The dish is ready when the rice is crispy in spots and the flavors are well combined.
