Basmati brown rice with tofu, bell pepper and orange
I love brown rice. Properly prepared, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu, bell pepper and notes of orange, it is simply irresistible. You can cook 2-3 days in advance, the taste will remain the same if stored in a vacuum container. In the process of cooking, you will need electric scales and measuring bowlsINGREDIENTS
tofu (hard variety, carefully drain the water, cut into 1 cm cubes) 395 g
orange peel (for an amateur: from a pinch to ½ tsp without top) 0.5 tsp
freshly squeezed orange juice 100 ml
bell pepper yellow or red, straw or chopped along 145 g
bell pepper green, straw or chopped along 135 g
onions, shredded in half rings 140 g
red pepper flakes (or red pepper powder 1/3 tsp) 0.5 tsp
clove of garlic, finely chopped 2 pcs.
soy sauce 50 ml
ordinary rice vinegar (without sugar and salt as for sushi) 2 tbsp.
brown sugar (in extreme cases, white) 1 tbsp
sea salt, small (without top; vegetables) 0.5 tsp
sea salt, small (without top; rice) 1.5 tsp
Long-grain Basmati brown rice (see Mistral brand, Indica brown rice) 370 g
butter 25 g
water 800 ml
corn or potato starch (preferably corn; for tofu) 40 g
corn or potato starch (preferably corn) 1 tbsp
vegetable oil (4 tablespoons for tofu, 2 tablespoons for vegetables) 6 tablespoons
cilantro (small bunch; to taste)
STEP-BY-STEP COOKING RECIPE
Step 1
Because the cooking process will take place at a pace, pre-arrange the ingredients in bowls. Very important! In no case can brown long-grain rice be replaced with round white, steamed, for sushi or mixes with other rice. If the store does not have the Mistral Indica brown brand (brown), it can only be replaced with Jasmine white long grain. You cannot make high-quality friable rice from round rice, and we don’t need porridge. We are preparing a garnish base. Also, note that we need rice vinegar without additives, clean. All “sushi” vinegars already with the addition of salt and sugar are not suitable for us. Soy sauce is also an essential ingredient.
Step 2
Getting to the base. Rinse the rice in cold water, drop it in a colander
Step 3
Put a container of water (800ml) in the microwave, add 1.5 tsp. salt and bring to a boil. On max power about 3-5 minutes
Step 4
In the meantime, heat the bucket with a thick bottom (1.5-2 L) over medium heat for 5 minutes. Melt the butter (25g)
Step 5
Add rice to the ladle and fry for 4 minutes, stirring every 30 seconds. You will feel a slight nutty smell by the end of the 4th minute
Step 6
Pour hot water into the bucket, bring to a boil, reduce heat to a minimum and cover tightly with a lid. Leave the rice to swell for 30 minutes without removing the lid and without interfering
Step 7
After the time has passed, remove the rice from the heat, cover with a towel and let stand for another 5 minutes. Loosen rice with a fork, add salt slightly, if you wish. Leave without cover for another 5 minutes, then cover and set aside. Long-grain rice, well washed, fried in butter, brought to a low heat, undisturbed during cooking, will turn out fluffy and light
Step 8
Put to heat on a medium-large fire (electric stove 4 of 6), an average pan with a thick bottom, you can cast iron, 5-7 minutes. It is important that the surface of the pan warms up, otherwise the tofu crust will not seize and it will stick to the bottom
Step 9
Pour 40 grams of starch onto a wide plate. On a different plate, lay a paper towel, put our tofu cut, blot with a towel on top. Gently and gently remove excess moisture with a towel
Step 10
Now put the dried tofu in a plate with starch and dip in it
Step 11
When our pan warmed up, add vegetable oil 4 tbsp, warm for another minute. Put the tofu and fry next. Do not touch the tofu for the first 2 minutes, let the crust form, then turn over the tongs individually or with a spatula and fry for another 2 minutes. Repeat 2 more times.
