Vegetarian Hainan Chicken Rice
Elevate your plant-based cooking with this mouthwatering **Vegetarian Hainan Chicken Rice** recipe, a wholesome twist on the classic Southeast Asian delicacy. Designed to impress both vegans and meat lovers alike, it features tender, poached tofu infused with aromatic ginger and garlic, then pan-seared to a golden perfection and brushed with savory soy sauce. Paired with fragrant jasmine rice cooked in a flavorful vegetable broth and topped with fresh garnishes like crisp cucumber slices, cilantro, and spring onions, this dish is as vibrant as it is satisfying. With its combination of rich, umami flavors and delicate textures, this recipe offers a comforting yet elegant dining experience. Ready in just an hour and serving four, it’s perfect for a cozy family dinner or a refined, plant-based celebration.
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Recipe Information
Ingredients
- 400 g extra firm tofu
- 50 g ginger
- 5 cloves garlic
- 60 ml soy sauce
- 30 ml sesame oil
- 600 g cooked jasmine rice
- 1 liter vegetable broth
- 1 tsp salt
- 1 medium cucumber
- 0.5 bunch cilantro
- 3 stalks spring onions
- 30 ml vegetable oil
Instructions
Press the tofu to remove excess moisture. Slice the tofu into 1 cm thick slabs.
Heat 1 liter of vegetable broth over medium heat in a large pot. Add half of the ginger (25g), 2 garlic cloves, and salt. Bring to a gentle simmer.
Lower the tofu slabs into the simmering broth. Poach the tofu for 10 minutes to infuse flavors.
Remove the tofu from the broth and transfer onto a plate. Reserve the broth for the rice.
Rinse the rice under cold water until the water runs clear. Drain well.
In a pan over medium heat, add vegetable oil, then sauté the remaining ginger and garlic for a minute until fragrant.
Add the rinsed jasmine rice to the pan and stir well for 2-3 minutes, ensuring every grain is coated with the fragrant oil.
Pour 600 ml of the reserved broth into the pan with the rice, bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes or until the rice is fully cooked.
While the rice is cooking, heat sesame oil in a small pan over medium heat. Sauté the tofu slabs, turning to ensure they are golden brown on all sides. Remove from pan and brush with soy sauce.
Slice the cucumber into thin rounds and finely chop the spring onions and cilantro.
To serve, place a mound of fragrant rice on each plate, arrange the golden tofu on top, and garnish with cucumber, cilantro, and spring onions.
Serve hot, optionally with additional soy sauce or chili sauce on the side.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7157 mg | 311% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 23.3 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3067 mg | 236% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3982 mg | 85% | |
*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.
