Vegan Hainanese Chicken Rice
Reimagine a classic with this irresistible Vegan Hainanese Chicken Rice recipe, a plant-based twist on the beloved Southeast Asian dish! Perfectly pressed tofu and tender shiitake mushrooms are marinated in soy sauce and a touch of white pepper, then pan-fried until golden, creating a deeply savory, umami-packed "chicken" alternative. Paired with fragrant jasmine rice infused with ginger, garlic, and vegetable broth, this meal is brought to life with a drizzle of homemade vegan oyster sauce and soy sauce blend. Fresh garnishes of sliced cucumber, green onions, and cilantro add a refreshing contrast to the hearty, aromatic base. Ready in just one hour, this wholesome dish is proof that vibrant flavors and comforting traditions can shine in a vegan-friendly format. A must-try for fans of fusion-inspired vegan recipes and Southeast Asian cuisine!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams shiitake mushrooms
- 2 cups jasmine rice
- 2 tablespoons ginger
- 3 cloves garlic
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce
- 4 cups vegetable broth
- 1 cucumber
- 2 stalks green onions
- 2 tablespoons cilantro
- 0.5 teaspoon white pepper
Instructions
Drain and press the firm tofu to remove excess moisture. Slice into thick pieces.
Slice the shiitake mushrooms into strips.
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add sliced ginger and garlic, sauté until fragrant.
Add the tofu slices and shiitake mushrooms to the pan. Add soy sauce and white pepper, stir to combine. Cook until tofu is lightly golden and mushrooms are tender, about 8-10 minutes.
In a pot, rinse jasmine rice under cold water until the water runs clear. Drain well.
In the same pot, add 1 tablespoon of sesame oil and the remaining ginger and garlic. Sauté until fragrant, about 2 minutes.
Add the rinsed jasmine rice to the pot and stir until the rice is well coated with the oil and ginger mixture.
Pour in 4 cups of vegetable broth into the pot. Bring to a boil, then lower the heat and cover. Simmer for 20 minutes or until rice is cooked and fluffy.
For the sauce, mix 1 tablespoon of vegan oyster sauce with 2 tablespoons of soy sauce. Adjust seasoning as needed.
Slice cucumber into thin rounds and roughly chop green onions and cilantro.
To serve, place a portion of cooked rice onto each plate. Arrange tofu slices and mushrooms on top. Drizzle with sauce.
Garnish with sliced cucumber, chopped green onions, and cilantro.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 747 mg | 57% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 979 mg | 21% | |
*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.
