Soy Sauce Braised Tofu with Mount Fuji Rice - Butterfly Pea Flower Rice that everyone will fall into

The pandemic not only caused adults to WFH but also kept children learning at home. With kids spending more time at home for meals, adults need to put more effort into cooking...

It's quite challenging to cater to both adults' and children's appetite, and I know that feel even though I don't have children myself. Watching my mother relentlessly taking care of her granddaughter every day, I am moved by how quickly children grow up and admires my mother's strength. The most challenging part of this is undoubtedly cooking; not only does it require preparing different dishes every day, but these dishes also need to satisfy everyone's tastes. It's definitely not an easy job. If I were to take on the role of being a mother, I think I would surrender within three days.

Soy sauce tofu rice is light and delicious, with a rich tofu flavor and smooth texture, complemented by Mount Fuji-shaped rice. It's loved by both adults and children alike!

This time, I'm introducing a effortlessly popular dish for all moms. This Mount Fuji-shaped dish is made from butterfly pea flower rice and white rice, boasting vibrant colors. The butterfly pea flower rice is rich in anthocyanins, beneficial for eye health. Alongside it is a soy sauce tofu dish, balanced in flavor, featuring ingredients like jade melon, corn, and carrots, making it nutritionally rich. Simply seasoned with "Reduced Salt Soy Sauce" for a 43% reduction in salt, it not only reduces the salty taste but also enhances the rich soybean flavor of the sauce and the tender tofu. Healthy and delicious, both adults and children will surely love it!

Ingredients（serve 2）

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Soy Sauce	2 tbsp
White Rice	250g
Water	250g
Butterfly Pea Flower	2g
Silken Tofu	1 carton
Carrot	½ stick
Chinese Zucchini	½ stick
Corn Kernel	50g
Chicken stock	200ml
Corn Starch Slurry	2 tbsp

Step

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1. Take 100 grams of white rice and cook it with 100 grams of water until it becomes rice (refer to the small image). While cooking the white rice, soak the butterfly pea flowers in 150 grams of water for half an hour.

2. Dice the tofu into small cubes; wash and dice the zucchini; slice the carrot and press into cute shapes using a cookie cutter.

3. After cooking the white rice, set it aside. Take the remaining 150 grams of white rice and cook it with 150 grams of soaked butterfly pea flower water to make butterfly pea flower rice.

4.　Heat a pan over medium heat. Add 200 ml of chicken stock, along with 2 tablespoons of soy sauce. Bring to a boil.

5. When it comes to boil, add the sliced carrots, diced zucchini, and corn kernels. Cook for 4-5 minutes.

6. Then add the diced tofu and cook for an additional 2 minutes. Next, add the cornstarch slurry (as shown in the small image) to thicken to desired consistency, then turn off the heat.

7. Take a bowl or cup with a narrower bottom and wider top. Start by placing a layer of white rice at the bottom, then press down a layer of butterfly pea flower rice on top. Finally, invert to unmold.

8. Finally, pour around the rice with the tofu.