Indo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe

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Directions

For the cooked rice

• Wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. And the drain the water from the rice and keep it aside.
• Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix it well and then add the rice to the boiling water, mix it well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked and stir occasionally.
• Strain it with a strainer and let the water drain out from the rice and pour some cold water on the rice to stop further cooking.
• Add the remaining 1 tbsp of oil and toss the rice in it and spread the cooked rice on a flat surface and keep it aside.

For Chinese 5 spice powder

• In a dry pan, roast the schezwan peppercorns and roast it on a low flame and keep it aside.
• Then in a pan, dry roast, star anise, cloves, cinnamon, fennel seeds and roast it for 3 min and once done, transfer it in a blender and also add the roasted peppers and blend to a smooth powder and keep it aside.

How To Proceed

• Heat the oil in a wok or a broad non-stick pan, add the spring onions and fry on a high flame for 1 minute.
• Add the bean sprouts, 5-spice powder and fry on a high flame for 1 minute.
• Add the rice, sugar and salt, mix it well and cook on a high flame for 1 minute and stir occasionally.
• Add the tofu, mix it gently and cook on a high flame for 1 minute and stir occasionally.
• Garnish with spring onion greens and serve it with any raita of your choice.

Meghna Nath