Hakka-inspired · rice bowl
Hakka Lei Cha Rice with Tofu and Greens
Rice, pan-fried tofu, preserved radish, green beans, leafy greens, leeks, and peanuts form a colorful Hakka bowl.
Total time35 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat 1 tablespoon oil in a skillet and cook tofu until golden on several sides, 8 minutes. Add tamari and transfer.
- 02
Add remaining oil and stir-fry green beans, mustard greens, kale, leeks, and preserved radish until tender, 6 to 8 minutes.
- 03
Divide rice among bowls and arrange tofu, cooked vegetables, and roasted peanuts in separate sections.
- 04
Serve with warm lei cha tea broth at the side or pour it around the rice at the table.
Make it work
Useful swaps
- Use spinach instead of Chinese mustard greens.
- Use toasted sunflower seeds for a peanut-free variation.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
