Filipino Tofu Tocino with Garlic Rice
Ingredients
- 100g uncooked white long grain rice, cooked, cooled and dried (day old rice chilled overnight is best) or 250g packet cooked white long grain rice
- 6 large garlic cloves, finely chopped
Tofu tocino
- 1 XL block firm tofu
- 75g brown sugar
- Large pinch salt
- 3 garlic cloves, minced
- 1.5 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 60ml pineapple or apple juice
- Large pinch black pepper
- 10g corn flour
- Few drops red food colouring (optional)
Optional
- Fried egg
Preparation
Tear the tofu into bite-sized chunks.
Finely chop the garlic.
In a bowl, whisk together brown sugar, salt, soy sauce, rice vinegar, pineapple juice, pepper, corn flour, garlic, and a drop of red food colour if using.
Marinate
Add the tofu to a re-usable zip lock bag.
Pour in the marinade, ensuring all pieces are coated, push the air out and seal.
Refrigerate for at least 2 hours or overnight for better results.
Cook tocino
Heat a drizzle of oil in a frying pan over medium-high heat.
Drain the tofu, reserving the marinade.
Fry the drained tofu for 8-10 minutes, moving regularly, until caramelised and sticky.
Pour in the marinade and simmer until thickened.
Taste and season with salt if needed.
Make garlic rice
Heat a generous drizzle of oil in a frying pan over medium heat.
Add the garlic and cook until golden and super fragrant.
Add in the cooked rice and stir fry until combined and piping hot.
Serve
Fry an egg if using.
Plate the tofu tocino, garlic rice, fried egg if using, and a cheek of lime.
Enjoy.
Notes
Use day-old rice for the best texture and to prevent sticking.
