Thunder Tea Rice

🔥 Prep

• Rinse the 1 cup rice under cold water until water runs clear, then soak for 15 minutes.
• Wash the 100 g spinach and pat dry; roughly chop.
• Trim the 50 g long beans and cut into 3‑cm pieces.
• Cut the 50 g tofu into 1‑cm cubes and pat dry.
• Roughly chop the 20 g peanuts (optional toast later).
• Roughly chop the 20 g basil and 20 g mint leaves.
• Measure 200 ml green tea (brew strong and let cool).

🔥 Cook

• 1. Drain the soaked rice and place in a pot with 1 ¼ cups water; bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes until water absorbed; turn off heat and let rest 5 minutes.
• 2. Heat a non‑stick skillet over medium heat; add a drizzle of oil and pan‑fry the tofu cubes for 3‑4 minutes until golden on all sides, then remove and set aside.
• 3. In the same skillet, add a splash more oil and sauté the long beans over medium‑high heat for 4‑5 minutes until crisp‑tender; add the spinach and toss for 1 minute until wilted; remove vegetables.
• 4. In a small saucepan, combine the brewed 200 ml green tea with a pinch of salt; bring to a gentle simmer over medium heat for 2 minutes; do not boil.
• 5. Fluff the rested rice with a fork and divide into serving bowls.
• 6. Top each bowl with the sautéed long beans, spinach, tofu cubes, chopped peanuts, basil, and mint.
• 7. Pour the hot green‑tea soup over the assembled ingredients just before serving; the soup should be steaming but not scalding.

🔥 Serve

• Serve the Thunder Tea Rice immediately while the tea soup is hot.
• Offer extra soy sauce or chili paste on the side for those who like added flavor.
• Pair with a simple cucumber salad or sliced lime wedges for freshness.