Fry the garlic topping: in a pot, heat oil over medium heat. Add sliced garlic and fry until golden brown and crisp (~2-3 mins). Transfer fried garlic to a paper towel to drain.
Cook the tofu: add tofu to the pot and pour over 2 tbsp soy sauce. Pan-fry until golden brown. Set aside.
Cook the vegetables: add remaining 1 tbsp oil to pot. Add onion and ginger and cook until onions are golden brown (~7 mins). Add minced garlic and cook 1-2 mins, or until fragrant.
Cook the rice: add rice, water, vegetable bouillon, turmeric and remaining 2 tbsp soy sauce and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 35-40 mins, or until the rice grains have expanded and have begun to break down, the broth has thickened, and a porridge-like texture is achieved. Season with salt and pepper and stir in tofu. The porridge will thicken over time, so adjust water and seasoning as needed.
Top with green onions and fried sliced garlic and serve with lemon slices.
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