Name: ‘Thunder tea’ rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Hakka
Ingredients: 4 garlic cloves, finely chopped; 1 teaspoon vegetable oil; 1 block (300 g) extra-firm tofu, pressed and cubed; 1½ cups (300 g) long-grain brown rice; 1 cup (20 g) lightly packed coriander (cilantro) leaves; 1/3 cup (45 g) crushed peanuts; 2 cups (40 g) lightly packed Thai or regular basil leaves; 2 cups (40 g) lightly packed mint leaves; 2.5 cm ginger; ½ teaspoon salt; 1 cup (250 ml) hot vegetable stock; 1 tablespoon sesame seeds; ½ cup (70 g) whole peanuts; 2 teaspoons chicken-style seasoning – optional; 1 tablespoon vegetable oil; 2¼ cups (625 ml) vegetable stock; 1 cup (125 g) diced carrots; 2 cups (150 g) shredded Chinese or savoy cabbage; 1 cup (125 g) chopped green beans; 2 heads bok choy (or other leafy greens), chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This Hakka dish is supposed to detox your body, clear up your digestive system, and improve your complexion. While I don’t subscribe to the idea of ‘detoxes’ and ‘cleanses’, I really do adore this dish. The green soup, packed with brimming handfuls of fresh herbs, is a bit like an Asian pesto. You flood it over the fluffy rice and vegetables, then swirl everything together and eat up. While traditionally each topping is fried separately, you can stir-fry them all together to save time – jus