37min 4 ppl
Khao Tom Jay with Tofu
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 8 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 16g
Carbs 38g
Fats 8g
About this dish
A vegetarian rice soup with cubes of warmed firm tofu and a soft poached egg, folded through a clear vegetable broth with ginger, garlic and preserved radish.
Allergy Info
Gluten, Eggs, Soya, Sesame
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh Gingerjulienned15 g
- Garlic clovesminced3
- Spring onionssliced3
Dairy & Eggs
- Eggs2
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Preserved radishchopped20 g
Dried Goods
- Jasmine rice200 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Vegetable stock1200 ml
- Light soy sauce20 ml
- Sesame Oil5 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cook the jasmine rice according to the packet instructions and set aside.
Approx. 15 minutes
2
Cut the tofu into 2cm cubes.
Approx. 6 minutes
3
Prepare the ginger, garlic, spring onions and preserved radish.
Approx. 8 minutes
4
Bring the vegetable stock to the boil in a saucepan.
Approx. 3 minutes
5
Add the tofu and simmer for 4 minutes to heat through.
Approx. 5 minutes
6
Crack in the eggs and poach gently for 3 minutes until the whites are just set.
Approx. 5 minutes
7
Stir in the cooked rice, light soy sauce and half the ginger and garlic, and simmer for 3 minutes to warm through, keeping the grains separate.
Approx. 6 minutes
8
Ladle into bowls and top with the preserved radish, spring onions, remaining ginger and garlic, white pepper and a drizzle of sesame oil.
Approx. 5 minutes
