1 block of medium firm tofu
4 tbsp corn starch
1/4 tsp each of cayenne pepper, mustard powder
1/2 tsp curry powder (i used madras) adjust to taste
pinch of cracked black pepper
1 cup wild rice and basmati rice mix
2 cups thin coconut milk (i had one cup thinned out with water)
a few slivers of fresh ginger
salt to taste
mushroom powder to taste (a non chemical and healthy version of MSG)
cilantro- chopped (enough to fill a tablespoon)
vegetarian hoi-sin sauce
i prepared the tofu first- i drained the block, and used a cloth to soak up the tofu water so that it was as dry as possible. then, i sliced the tofu into 1cm thick rectangles, and lay out the pieces in between two dry cloths to drain out. i mixed together the corn starch, spices (except for the salt) in a shallow bowl.
after that, i prepared the rice. i rinsed the rice a few times in cold water, while a generous dollop of olive oil was being heated in a medium sized pot. when the oil was heated through, i threw in the slivers of fresh ginger. once they've sizzled for a few seconds, i threw in the rinsed and drained rice to the pot to be coated with hot ginger-oil. i let the rice cook for about 40 seconds in the oil, and poured the coconut milk into the pot. the range was put on medium-high at this point to bring the milk to a boil. before i went back to the tofu i added the salt and mushroom powder.
back to the tofu- i poured between half to one cm of vegetable oil in a frying pan and heated it up. while i was waiting for it to get to the right temperature, i made sure the tofu pieces were as dry as possible, and i coated them with the corn starch mix. when the oil was hot enough, i slid each piece onto the heated oil. i had to go and stir the rice once in a while, and once the rice was at a boil i turned it down to a rolling boil. once the first side of the tofu was a nice golden crispy colour, i flipped each piece to cook the other side. when done, i put them on a plate lined with paper towels to soak up the oil. when the tofu were cooling, i sprinked the surface with sea salt.
at this point the rice was just about done. i turned off the range, and sliced the tofu pieces into thinner pieces. then, i topped a few scoops of rice with a tofu slices and a few streaks of vegetarian hoisin sauce. the final touch was added with the chopped cilantro on top of everything.
my only regret was not having enough time to steam some broccoli!
(makes one pot of rice, enough for 3-4 people, and 8 pieces of crispy tofu-steak)