Champorado With Salty Tofu Chips

Serves 2

What You Need:  

For the tofu chips:
½ pound firm tofu, pressed overnight (up to 8 hours)
Sea salt

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:

1. 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. 
2. 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.
3. Rinse and swirl the rice around in water. Change water and repeat until the water runs clear. Drain rice through a sieve.
4. 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.
5. Add the rice, stirring occasionally for 10-12 minutes or until softened and sticky
6. 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.
7. Add the remaining cup coconut milk and mix continuously until the rice takes on a creamy consistency.
8. 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. 

Chef’s Tip
Glutinous or sweet rice allows for a better texture. Aroy-D 100% coconut cream (in a carton) for the authentic flavor.