Directions

To Make

1. Mix 1 tbsp limestone paste with 1.2L of water and let it sit overnight. The following day, carefully pour off the clear water, leaving any sediment at the bottom behind.
2. Measure 300ml of the clear limestone water into a bowl and whisk in the rice flour until smooth and free of lumps.
3. Pour the remaining 300ml of clear limestone water into a wok. Add the rice flour mixture and cook over medium heat, stirring constantly with a spatula. Continue cooking for 12-15 minutes, or until the mixture thickens into a smooth, soft paste.
4. Transfer the mixture to a flat-bottomed container and smooth the surface. Leave to cool for 3-4 hours.
5. To prepare the tomato sauce, add the chopped tomatoes into a small saucepan with water and salt. Cook until tomatoes are softened and form a thick sauce. Set aside to cool.
6. In a small saucepan, heat 2 ½ tbsp cooking oil. Fry the minced garlic until golden and crisp. Remove the fried garlic and set aside. Pour half of the garlic-infused oil over the chilli flakes to make chilli garlic oil. Reserve the remaining garlic oil.
7. Once the rice mixture has set, cut into approximately 2cm cubes and divided between bowls.
8. To assemble, combine the tomato sauce, fried garlic oil, fried garlic, light soy sauce, dark soy sauce, sesame oil, chilli garlic oil, lime juice, and toasted peanuts. Spoon the sauce over the rice tofu.
9. Garnish with bean sprouts, coriander, and spring onions.