Crispy Cumin-Spiced Tofu and Brothy Rice
This Crispy Cumin-Spiced Tofu and Brothy Rice is the kind of comfort food that nourishes you from the inside out. Inspired by the warming flavors of cumin, ginger, and garlic, this dish balances crisp, aromatic tofu with a deeply savory homemade broth poured over soft white rice. It’s cozy, satisfying, and packed with texture and flavor in every bite.
Ingredients
Brothy Rice:
- 1 tablespoon neutral oil, such as vegetable or canola
- 1 small white onion, roughly chopped (preferably charred, but optional)
- 1 2”-inch piece of ginger, peeled (preferably charred, but optional)
- 1 teaspoon black peppercorns
- 1 clove, optional
- 4 cloves fresh garlic, smashed
- 6 cups low-sodium vegetable broth or water
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon MSG, optional
Cumin-Spiced Tofu:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce optional
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar or agave
- 1 16-ounce block of extra-firm tofu, pressed and shredded with a cheese grater or crumbled by hand
- 2 tablespoons neutral oil
- 1 medium onion diced
- 6 cloves fresh minced garlic
- 1 serrano chili diced
- 2 teaspoons ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 cup Thai basil loosely packed (or regular basil)
- ½ cup fresh minced cilantro
- ½ cup thinly sliced green onion plus more for garnish, optional
- Salt and pepper to taste
- White rice for serving
- Chili oil for garnish, optional
Instructions
- To start, prep the broth.
- Heat the oil in a pot over medium heat.
- Once the oil is hot, add the onion, ginger, peppercorns, cloves and garlic.
- Pour in the broth and season with ½ teaspoon salt and bring to a boil.
- Once at a boil, reduce the heat to low, cover with the lid slightly ajar, and simmer for at least one hour (the longer you simmer, the more flavorful the broth - I like to simmer it for around 3 to 4 hours).
- After the broth has been simmering for desired time, strain through a fine mesh sieve (make sure you don’t discard the broth!).
- Discard the veggies and seasonings and return the strained broth to the pot.
- Add the MSG (if using) and mix to combine. Taste and adjust seasonings, if necessary. Keep over low heat to keep warm, stirring occasionally.
- While the broth is simmering, prepare the tofu.
- Place the soy sauce, dark soy sauce, rice vinegar, and brown sugar in a large bowl, and whisk to combine.
- Add the tofu and toss until it is thoroughly coated in the seasoning mix. Set aside.
- Heat the oil in a large sauté pan over medium heat.
- Once the oil is hot, add the onion, garlic and serrano chili. Cook for 1 to 2 minutes.
- Season with the cumin, ground ginger, ground coriander and smoked paprika, and continue to cook, stirring to bloom spices, 1 to 2 minutes.
- Add the tofu and cook, stirring occasionally, until browned and crisp around the edges, 12 to 15 minutes.
- Add the basil, cilantro, and green onion. Continue to cook, stirring often, until just wilted, 2 to 3 minutes.
- Taste and adjust seasonings, if necessary.
- To serve, add rice to a bowl, top with the cumin-spiced tofu, and ladle in some broth. Garnish with green onion and chili oil, and enjoy!
Video
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