Filipino Tocino & Garlic Rice
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2 servings
Added 2025-08-13
Updated 2025-08-13
Ingredients
2
People
| 100g | Uncooked white long grain rice |
| 250g | Packet cooked white long grain rice |
| 6 | Large garlic cloves |
For the tofu tocino | |
| 1 xl | Block firm tofu |
| 75g | Brown sugar |
| Large pinch salt | |
| 3 | Garlic cloves |
| 1.5 tbsp | Soy sauce |
| 1.5 tbsp | Rice vinegar |
| 60ml | Pineapple or apple juice |
| Large pinch black pepper | |
| 10g | Corn flour |
| Few drops red food colouring (optional) | |
Fried egg (traditional and optional) | |
Instructions
Cooking mode
- Prepare ingredients | Tear the tofu into bit sized chunks | Finely chop garlic | In a bowl whisk brown sugar, salt, soy sauce, rice vinegar, pineapple juice, pepper, rice flour, garlic, and a drop of red food colour if using
- Marinate | Add the tofu to a re-usable zip lock bag | Pour in the marinade, ensuring all pieces are coated, push the air out and seal | Refrigerate at least 2 hours (overnight is even better)
- Cook tocino | Heat a drizzle of oil in a frying pan over medium-high heat | Drain the tofu, reserving the marinade | Fry the drained tofu for 8-10 minutes, moving regularly, until caramelised and sticky | Pour in the marinade and simmer until thickened | Taste and season with salt if needed
- Make garlic rice | Heat a generous drizzle of oil in a frying pan over a medium heat | Add the garlic and cook until golden and super fragrant | Add in the cooked rice and stir fry until combined and piping hot
- Serve | Plate tofu tocino, garlic rice, fried egg, if using, and a cheek of lime | Enjoy