Method

• 1.
  Place rice in a medium bowl. Cover with water. Stand for 15 minutes to soak. Drain and rinse under running water. Drain again.
• 2.
  For the sawsawan (sauce/dip), combine all ingredients in a small bowl. Stand for 15-30 minutes to allow flavours to develop.
• 3.
  Place the rice in a large saucepan with the stock. Bring to the boil over high heat, stirring occasionally. Reduce heat to medium and simmer, stirring often, for 15 minutes or until rice is very tender.
• 4.
  Meanwhile, to make the ginger & shallot oil, place the shallot, ginger and 3/4 tsp fine salt in a small heatproof bowl. Heat the oil in a small saucepan over high heat for 3-5 minutes. Pour over shallot mixture and stir until softened. Set aside.
• 5.
  Heat 5cm oil in a deep-fryer or large saucepan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry tofu puffs for 1 minute, turning occasionally, or until crisp all over. Drain on paper towel.
• 6.
  Once the rice is ready, stir through most of the ginger & shallot oil. Divide between bowls, spoon over remaining ginger & shallot oil and top with sliced shallot and fried tofu. Drizzle with chilli & vinegar sawsawan and a squeeze of calamansi. Sprinkle with fried shallots and serve with remaining sawsawan alongside.