Ginger Jasmine Rice

Name: Ginger Jasmine Rice
Ingredients: 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; Sambal oelek; Furikake; Toasted sesame oil; Kimchi; Toasted sesame seeds (if not using furikake); Avocado slices; Chili oil or sriracha sauce (if not using sambal oelek)

www.purewow.com

This recipe for ginger jasmine rice is vegan, ready in 30 minutes and comes together in one pot—a dinner (or breakfast) win.

View full recipe on www.purewow.com

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Ingredients

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
Sambal oelek
Furikake
Toasted sesame oil
Kimchi
Toasted sesame seeds (if not using furikake)
Avocado slices
Chili oil or sriracha sauce (if not using sambal oelek)