Vegan Hainan Chicken Rice
Experience the comforting flavors of Southeast Asia with this Vegan Hainan Chicken Rice, a plant-based twist on the beloved Singaporean classic. Tender slices of marinated and golden-seared firm tofu take center stage, paired with fragrant ginger-garlic rice infused with vegan chicken broth for a rich and wholesome flavor. Bright, crisp cucumber slices and a medley of fresh herbs like coriander and spring onions add a refreshing contrast, while the savory, aromatic broth served on the side ties it all together. Finished with a drizzle of sesame oil and a dash of sriracha for optional heat, this dish is a hearty, flavorful, and cruelty-free take on a global favorite. Perfect for weeknight dinners or special occasions, this vegan rendition offers an authentic taste experience without compromise.
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Recipe Information
Ingredients
- 450 grams firm tofu
- 2 tablespoons ginger, minced
- 4 cloves garlic, minced
- 1 cucumber, sliced
- 3 spring onions, chopped
- 2 cups white rice
- 3 cups water
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cups vegan chicken broth
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 2 tablespoons avocado oil
- 0.5 cup fresh coriander, chopped
- 2 tablespoons sriracha sauce
Instructions
Press the tofu to remove excess moisture by placing it between two paper towels and putting a heavy object on top for at least 15 minutes.
Cut the pressed tofu into thick slices and marinate with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of minced ginger. Set aside to marinate for at least 15 minutes.
Rinse and drain the rice. Set aside.
In a medium pot, heat 1 tablespoon of avocado oil over medium heat. Add half of the minced garlic and 1 tablespoon of minced ginger. Sauté until fragrant, about 2 minutes.
Add the drained rice to the pot and stir to coat the grains with the oil and aromatics.
Pour in 3 cups of water and 2 cups of vegan chicken broth. Add salt to taste. Bring to a boil, then reduce the heat to low, cover with a lid, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the remaining 1 tablespoon of avocado oil in a skillet over medium-high heat.
Add the marinated tofu slices and sear for 3-4 minutes on each side until golden brown. Remove from heat and set aside.
In a small saucepan, combine the remaining 2 cups of vegan chicken broth, 1 tablespoon of soy sauce, remaining minced ginger, and garlic. Bring to a simmer and let it cook for about 5 minutes. Season with salt and white pepper to taste.
To serve, layer the rice on a plate, place the seared tofu slices on top, and arrange cucumber slices around the edges.
Garnish with chopped spring onions and fresh coriander.
Serve with the broth on the side for pouring over the rice, and offer sriracha sauce for added heat if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
