• Fast

Ingredients

1. 1 cup rice
2. 2 tablespoons cooking oil
3. 1 pound boneless pork chops, cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
4. 3 scallions, white bulbs and green tops chopped and reserved separately
5. 3 cloves garlic, minced
6. 1/4 teaspoon cayenne
7. 1/2 teaspoon paprika
8. 5 cups water
9. 2 ribs celery, sliced thin
10. 1 zucchini, cut into 1/2-inch dice
11. 3/4 teaspoon salt
12. 4 teaspoons soy sauce
13. 4 teaspoons Asian sesame oil
14. 1 teaspoon white- or rice-wine vinegar
15. 1 pound firm tofu, cut into 1/2-inch cubes
16. 1/4 teaspoon fresh-ground black pepper

Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain.
2. Meanwhile, in a large pot, heat the oil over moderately high heat. Add the pork, the scallion bulbs, the garlic, cayenne, and paprika and cook, stirring frequently, until the pork starts to brown, about 2 minutes.
3. Add the water, celery, zucchini, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables and pork are tender, 15 to 20 minutes. Stir in the soy sauce, sesame oil, vinegar, tofu, and pepper and cook for 5 minutes more.
4. Stir the scallion tops into the soup. Put a mound of rice in the center of each of four bowls. Ladle the soup around the rice.