Lugaw with Crispy Tofu Toppings

Lugaw, a comforting Filipino rice porridge, gets a delicious twist with crispy tofu on top. This gluten-free breakfast is easy to whip up and super filling, perfect for starting your day off right!

1. 1

   Rinse the gluten-free rice thoroughly under cold water and drain.

2. 2

   In a large pot, combine the rinsed rice and 6 cups of chicken stock, bringing it to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 25-30 minutes, stirring occasionally, until the rice is soft and the porridge thickens.

4. 4

   While the lugaw is cooking, press and cube the tofu before placing it in a bowl. Toss with cornstarch until coated evenly.

5. 5

   In a separate pan, heat oil over medium heat and fry the tofu cubes until golden and crispy, usually about 5-7 minutes. Remove and drain on paper towels.

6. 6

   After about 30 minutes of simmering, check the lugaw for the right consistency, then turn off the heat and add soy sauce for seasoning.

7. 7

   Serve the hot lugaw in bowls, topping each with crispy tofu cubes and a sprinkle of chopped scallions. Enjoy!