ST Tím · whole-grain & eat-clean menu ideas
ST Tím Rice with Tofu and Green Vegetables
Explore ST Tím as a brown-rice-style base for vegetable-led meals. Pan-seared tofu and green vegetables bring different textures, while a separate lime dressing lets each diner control the finishing flavour.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
ST Tím is used here as an alternative whole-grain-style rice base, not as Nếp Than for a sticky dessert. Cooking time needs verification on the supplied sample.
Ingredients
- 180 g ST Tím and water per sample instructions
- 300 g firm tofu
- 250 g broccoli or leafy greens
- 1 carrot
- 1 tbsp oil, 1 tbsp soy sauce
- 1 tbsp lime juice and 1 tsp sesame
Method
Cook ST Tím with the sample’s specified water and time. Check grain tenderness near the end and rest the rice covered.
Drain tofu and pat dry before cutting into cubes. Pan-sear in oil, turning carefully until the surfaces are golden.
Steam broccoli and carrot until just tender. For leafy greens, sauté briefly rather than steaming for a long time.
Arrange rice, tofu and vegetables in shallow bowls. Mix soy and lime, serve on the side and sprinkle with sesame.
Chef’s Notes
Dry tofu gives a better seared surface. Keep dressing separate if the bowl is being assembled ahead, and follow chilled-rice handling guidance.
Storage and Cooking Temperatures
Try Rice Samples for Your Menu
Discuss grain specifications and private-label packaging after evaluating your recipe.
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