White Rice With Green Onions and Sesame Oil
Simmering tofu with ginger and garlic in a chile-flavored broth is an old Sichuan recipe. This version combines tofu with ground sirloin, cilantro and aromatic Chinese herbs to make a hearty one-dish dinner. Even people who claim to hate tofu fall in love with this dish, which my youngest daughter calls Chinese sloppy Joes.
If you’re serving young kids, you can always make a milder sauce by adding little or no chile paste and mixing it into the wok at the end after you have served the children. You can also offer a tiny bowl of chile paste at the table.
Serve the tofu over steamed white or brown rice flavored with chopped green onions and a drizzle of sesame oil, and pass small bowls of chopped cilantro and green onions for everyone to sprinkle on top.
Combine rice, water and salt in medium saucepan and bring to boil. Reduce heat to medium-low, cover and cook until rice is tender and water absorbed, 15 minutes.
Divide hot rice among 4 serving bowls. Sprinkle top of each bowl with green onion and drizzle of sesame oil.
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