For the Semi-Milled Jasmine Rice: 

• Rinse and Strain rice and combine with 2 cups of water in a pot.
• Turn on the stove on a high heat, bring to a boil.
• Immediately reduce to the lowest heat and cover.
• Simmer for 25 minutes so that all of the water is absorbed
• Turn off stove and leave pot covered for 5 minutes before serving

For the Stirfry: 

• Align the bottom of your chives and finely chop the bottom 2-3cm and place in a small bowl for garnish.
• With your remaining chives, cut into 3cm-5cm lengths.
• Peel your ginger and julienne slice into matchstick size strips.
• Press and slice garlic cloves.
• Peel carrot and julienne into 3-5cm strips.
• Peel onion and discard root, then slice evenly lengthways.
• Remove stem of bell pepper and cut in half. Remove white flesh and seeds. Then slice into even strips lengthways.
• Drain the extra firm tofu and slice into even squares (about 2cm).
• Slice mushrooms into even wedges.
• Prepare sauce mix. In a small bowl mix soy sauce, white vinegar and sesame oil.
• In a wok or frying pan, add 2 tablespoons of vegetable oil on a medium-high heat.
• Once sizzling, add tofu pieces and 2-3 tablespoons of your sauce mix. Bring to a high heat and stir fry until all sides are golden brown (about 5 minutes).
• Remove tofu from the pan and place in a small bowl for later.
• Reduce heat to medium and add a tablespoon of vegetable oil.
• Add ginger and stir fry for 3 minutes.
• Add garlic, onions, mushrooms, carrot, bell pepper and another tablespoon of vegetable oil and another tablespoon of your sauce mix. Stir fry for 2 minutes.
• Add chive strips and stir fry on a high heat for another 2 minutes gradually adding the rest of your sauce mix.
• Add your tofu cubes and chopped chives and continue to stir fry for 3-5 minutes.
• Serve on a plate with cooked semi-milled jasmine rice. Sprinkle some white sesame seeds and enjoy!

Featured Product

Semi-Milled IBIS Rice