Chamorro Red Rice Tofu Skillet

Ingredients

• 14 oz firm tofu, pressed and cubed
• 1 1/2 cups short-grain rice
• 2 tbsp achiote or annatto seeds, or 1 tbsp achiote powder
• 3 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 red chili, minced
• 1 cup green beans or peas
• 2 1/4 cups vegetable stock
• 1/2 cucumber, thinly sliced
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Steep the achiote seeds in 1/2 cup of hot water for 15 minutes, then squeeze and strain, keeping the deep orange liquid and discarding the seeds. If using powder, whisk it straight into the stock.
2. Press the tofu between paper towels under a weight for 10 minutes, then cube it. Removing that water is what lets it brown instead of steaming.
3. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and fry the tofu in a single layer, undisturbed for 3 minutes, then turning, for 8 to 10 minutes total, until golden on several sides. Lift it out and salt it.
4. Rinse the rice until the water runs clear and drain it well.
5. Add the remaining oil and the onion to the pan and cook for 5 minutes until soft, then the garlic and chili for 30 seconds.
6. Stir in the drained rice for 1 minute to coat every grain, then pour in the stock, the achiote water, and the salt. Taste the liquid and correct the salt now, before the lid goes on.
7. Bring to a boil, cover, reduce to the lowest heat, and cook for 15 minutes without lifting the lid. Scatter the green beans over the top for the last 5 minutes.
8. Rest off the heat for 10 minutes, fold the tofu through with a fork, and serve with the cucumber, cilantro, and lemon wedges.

Allergen note: Contains soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.