What You Need:
For the tofu chips:
½ pound firm tofu, pressed overnight (up to 8 hours)
For the Champorado:
1 cup glutinous or sweet rice, rinsed
2 1/2 cups water
2 1/2 cups sweetened dairy-free milk beverage
½ cup unsweetened cocoa powder
½ cup + 2 tablespoons raw cane sugar (Turbinado)
1 1/2 cup coconut milk
Rice bran oil for frying
Coconut cream for garnish
Mint leaves, for garnish
What You Do:
- For tofu chips, cut pressed firm tofu into 1/8-inch thin slices or triangles. Season the tofu slices sparingly with sea salt to taste.
- In a deep sauce pan, warm 1-2 inches of oil over high heat. Fry tofu for two minutes on each side until golden brown, then drain them on paper towels. Let the fried tofu rest on a wire rack set over a baking pan or sheet. Repeat until all the tofu slices are fried.
- Rinse and swirl the rice around in water. Change water and repeat until the water runs clear. Drain rice through a sieve.
- In a medium-size, heavy-bottom pot over high heat, pour 2 ½ cups water and one cup unsweetened dairy-free milk. Heat until mixture starts to boil.
- Add the rice, stirring occasionally for 10-12 minutes or until softened and sticky
- In a medium bowl, sift the cocoa powder and sugar into the bowl. Gradually add ½ cup coconut milk and stir completely. Pour the rest to the pot.
- Add the remaining cup coconut milk and mix continuously until the rice takes on a creamy consistency.
- Transfer the champorado to a serving bowl or dish. Drizzle the coconut cream decoratively over them. Add few mint leaves and few salty tofu chips for garnish. Serve immediately.
Glutinous or sweet rice allows for a better texture. Aroy-D 100% coconut cream (in a carton) for the authentic flavor.
Photo credit: Vegan Miam
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