Spice Up That Weekly Menu With This Garlic Chili Oil Rice Recipe

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HOW TO MAKE AN EASY + TASTY GARLIC CHILI OIL RICE RECIPE

LAY HO MA (how's it going in Cantonese)! I often make that deliciously smokey and spicy chili oil noodles, but if you're in the mood for rice instead, give this recipe a try! Join me in this episode and learn how to make a quick garlic chili oil rice recipe today!

Ingredients:
1/2 tsp soy sauce
1+2 tsp dark soy sauce
splash of toasted sesame oil
1 tbsp doubanjiang
4-5 pieces of garlic
small piece ginger
2 sticks green onion
100g extra firm tofu
1 tsp + 2 tbsp avocado oil
1 tbsp gochugaru
1 cup cooked jasmine rice
1 tsp white sesame seeds

Directions:
1. Make the sauce by combining together the soy sauce, 1 tsp dark soy sauce, toasted sesame oil, and doubanjiang
2. Grate the garlic and ginger. Chop the green onions
3. Pat dry the extra firm tofu with a paper towel. Use a fork to mash into a crumble
4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the tofu crumble. Sauté for 3-4min. Then, add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Turn the heat down to medium low. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for 2-3min
6. Add the gochugaru and cook for about a minute. Add the rice and sauce. Turn the heat up to medium and sauté for a couple of minutes
7. Add the tofu and green onions. Sauté for 2-3min
8. Plate the rice and sprinkle over some white sesame seeds


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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