Tomato and tofu donburi (rice bowl) | Just like mum used to make

In this video I’ll show you how to make delicious rice bowl (donburi) using fresh tomatoes and silken tofu, just like my mother used to make. This is based on a popular Taiwanese vegetarian dish my mother used to make for my family. I hope you enjoy it. x

INGREDIENTS
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6 - 8 fresh tomatoes

A large bunch of spring onion (scallions)

A block of silken tofu

Some soy sauce

Some salt and sugar to taste

Toasted sesame oil

Short grain rice (1-2 cups, for two people)

Tofu and tomato stew
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1. Cut tomatoes in chunks and chop spring onion in small slices.

2. Dice silken tofu in cubes

3. Sauté spring onion in mid-high heat with olive oil (and with a dash of toasted sesame oil) in a frying pan. Do not brown.

4. Add tomatoes to the frying pan, stir and simmer till tomatoes are tender.

5. Add a dash of soy sauce and season with salt and sugar. Adjust according to taste.

6. Turn off heat. Drizzle generously with toasted sesame oil before serving.

Steam rice
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Rice and water ratio: 1cup rice vs 1.5 cup water

1. Wash rice thoroughly till the water is clear.

2. Bring the measured water (based on the quantity of the rice) to a boil. Add rice and stir frequently to prevent rice sticking to the bottom of the pot.

3.Once the rice has come to a boil, reduce heat to low, put the lid on and allow to cook for 10-12 minus.

4. Turn off heat and 'fluff up' the cooked rice by turning it with a spatula. This allows excess moisture to escape.

5. Put the lid back on and leave it to steam in its own heat for 10 mins. Then serve.

Hope you enjoy this recipe!

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