CookEat Recipe
Rice and Tofu Soup with Cucumber
Rice and tofu simmer with onion, garlic and light soy sauce. Cucumber is added near the end and lime wedges accompany the soup.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Drain firm tofu and cut into 2 cm cubes. Dice cucumber, chop onion and garlic and cut washed lime into wedges.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion for 5 minutes, add garlic for 30 seconds, then rice, soy sauce and 1700 ml water once. Bring to a boil, partially cover and simmer for 12 minutes.
Step 3
Add tofu and cucumber and simmer for 6–10 minutes until rice is tender and tofu hot throughout. Rest off heat for 5 minutes and serve with lime wedges.
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Cooked 4 times