🛒 Ingredients
- 200g smoked tofu cut into cubes
- 1 large corn, cut into pieces
- 300g long‑grain rice
- 1 red bell pepper, diced
- 1 purple onion, diced
- 2 cups vegetable broth
- 1 cucharada soy sauce
- 1 cucharadita freshly ground black pepper
- al gusto salt
- 1 cucharada extra‑virgin olive oil
👨🍳 Step-by-step instructions
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Step 1: In the pressure cooker, heat the oil to 200 °C (keep the kitchen thermometer handy). When it starts to bubble, add the onion and bell pepper and sauté for 3 min. This quick heat induces the Maillard reaction on the surface, creating complex aromas.
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Step 2: Add the smoked tofu and fry for another 2 min without stirring, so it browns on one side. The superficial caramelization intensifies the smoky flavor.
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Step 3: Add the rice, stir for 1 min to coat it with oil and juices. Then add the corn, soy sauce, and pepper, mixing well.
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Step 4: Pour in the broth, seal the pot, and cook under pressure for 8 min at 120 °C. This time ensures the rice absorbs the liquid without breaking, maintaining texture.
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Step 5: Release pressure slowly, open the pot, and let rest for 5 min uncovered. The residual steam finishes the cooking, keeping the grains loose.
💡 Chef's tip
Use a higher starch rice (such as Basmati) to avoid it becoming gummy. The 120 °C pressure ensures starch gelatinizes without disintegrating.
📝 Our take
Esta receta es un puente entre la tradición patagónica y la innovación vegana. El contraste entre el choclo jugoso y el tofu ahumado crea una sinfonía de sabores que despierta los sentidos. Cada bocado invita a explorar la riqueza de la cocina argentina sin perder el toque contemporáneo. ¡No te lo puedes perder!
🍷 Wine & food pairing
Un tinto joven de la DO Ribera del Duero, con su acidez marcada y notas de frutas rojas, corta la grasa del tofu y realza el dulzor del choclo. La estructura ligera del vino complementa la textura crujiente de las verduras.
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