Rice Tofu! Not a lick of soybean here, this 'tofu' could be thought of as more of a... firm, slippery rice cake. Great ingredient.0:00 - Introduction and Background1:44 - Making Rice Tofu4:14 - Making Chili Oil topping5:37 - Outro & Tips for DonenessWritten recipe is also over here on /r/CasualChina, if you prefer your written recipes in Reddit form:https://www.reddit.com/r/CasualChina/comments/mofqu6/recipe_guizhoustyle_rice_tofu_%E7%B1%B3%E8%B1%86%E8%85%90_oc/And there's a full, 19 minutes of uncut footage of Steph doing the 2.5:1 water to rice rice tofu here if you like:https://youtu.be/2VHvw-Vz_T8INGREDIENTS, RICE TOFU* Aged Basmati Rice, 100g. https://www.amazon.com/Zafarani-Reserve-Aromatic-Authentic-Basmati/dp/B019VHV5OM/ Or, if you happen to be China based you can find the granary rice as 陈米, or in Guangdong as 肠粉米* Calcium Hydroxide (树石灰), 2g. https://www.amazon.com/Mrs-Wages-Pickling-1-Pound-Resealable/dp/B0084LZU1Q/* Water, 250mL-750mL. Water quantity depends on your desired ratio. Use 250mL for the firmer sort, 750mL for jiggly.Note that if going for the jiggly one, we like to first blend it with 250mL of water, then add an additional 500mL after it's well blended. Less messy that way.Also, feel free to scale up. If you're going for the firm sort of rice tofu, I'd recommend doubling the recipe.PROCESS, RICE TOFU1. Mix together the rice, the calcium hydroxide, and enough water to come up about ~1cm above the rice. Let it soak for ~3 hours.2. Rinse the rice ~10 times, or until the water runs completely clear.3. Blend together with 250mL of water, scraping once or twice.4. If going for the jiggly rice tofu, add the extra water now and mix well.5. Cook the rice tofu. First heat it up until it's beginning to clump. ~53C, then swap the flame to medium low. Continue to cook for 10-15 minutes, stirring constantly, until the starch tastes cooked (a bit like a boba), and the rice batter develops a sort of sheen.6. Pour into a bowl, toss in the fridge for at least four hours, or overnight.INGREDIENTS, RICE TOFU WITH CHILI OIL TOPPING* Rice tofu; one batch of the above recipe if using the firm sort/half batch if using the jiggly sort.* Chili oil(s): 2 tbsp Lao Gan Ma Fried Chili in Oil (老干妈油辣椒), 2 tbsp homemade red chili oil -or- shortcut of 2 tbsp Lao Gan Ma Fried chili in oil cooked with 2 tbsp of peanut oil/caiziyou. This is the Lao Gan Ma we're talking about: https://www.amazon.com/Lao-Gan-Ma-Laoganma-Fried/dp/B06WGQYMM6/ You can also totally sub in the Lao Gan Ma chili crisp if that's what's in your cupboard. * Light soy sauce (生抽), 1 tbsp.* Dark Chinese vinegar (陈醋), 1/2 tbsp. https://www.amazon.com/Soeos-Chinkiang-Vinegar-Chinese-Zhenjiang/dp/B07F7MXPWD/ Or you can try to sub with a 2:1:1 ratio of balsamic to white vinegar to water* Seasoning: 1/4 tsp salt, 1/8 tsp sugar, ~1/16 tsp MSG (味精)* Sichuan peppercorn powder (花椒粉), 1/2 tsp.* 2 cloves worth minced garlic* Cilantro and Scallion, for garnish.PROCESS, RICE TOFU WITH CHILI OIL TOPPING1. If using our shortcut - heat up 2 tbsp of the caiziyou or peanut oil until smoking, then shut off the heat. Wait til the oil's down to ~180C, ~90 seconds later, then add in the Lao Gan Ma and mix.2. Mix together all the ingredients, smother over the rice tofu. Top with chopped cilantro and sliced scallions.Footage of the rice harvesting is courtesy of the channel "Xin Ge Vision". Was very happy to find some actual, modern day rice harvesting in China rather than the cliche 'grasping rice' that you usually find in stock footage. Link to the full video is here (in Chinese): https://www.youtube.com/watch?v=jNP4yN9L8hIAnd check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
