Vegetarian Hainanese Chicken Rice
Experience the comforting flavors of **Vegetarian Hainanese Chicken Rice**, a plant-based twist on the beloved Southeast Asian classic. This recipe swaps traditional poached chicken for golden, pan-seared tofu marinated in soy sauce and sesame oil, offering a delicious and satisfying alternative. The fragrant jasmine rice, cooked in aromatic ginger, garlic, and vegetable broth, creates a rich and savory foundation for this dish. Fresh cucumber slices, crisp green onions, and a sprinkle of cilantro add vibrant color and refreshing contrast to each plate. Ready in just over an hour, this wholesome recipe is perfect for weeknight dinners or sharing with friends. Serve with a squeeze of lime for a zesty finish, and enjoy a vegetarian feast that's hearty, flavorful, and utterly irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 50 grams ginger
- 6 units garlic cloves
- 2 cups jasmine rice
- 3 cups vegetable broth
- 1 large cucumber
- 3 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1 unit lime
- 0.5 bunch cilantro
Instructions
Press the tofu to remove excess water. Slice it into 1 cm thick pieces.
In a bowl, mix 3 tablespoons soy sauce with 1 tablespoon sesame oil. Marinate the tofu slices in this mixture for at least 15 minutes.
Peel and finely grate 50 grams of ginger and mince 6 garlic cloves.
Rinse 2 cups of jasmine rice under cold water until the water runs clear.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add half the minced garlic and grated ginger. Cook until fragrant, about 1-2 minutes.
Add the rinsed rice to the pan, stirring for another 2 minutes until the rice is well coated and lightly toasted.
Pour in 3 cups of vegetable broth and mix. Season with 1 teaspoon salt and 0.5 teaspoon white pepper. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes until the rice is cooked and fluffy.
While the rice is cooking, slice the cucumber and chop 3 stalks of green onions and 0.5 bunch of cilantro. Set aside for garnishing.
Heat a non-stick skillet over medium-high heat. Add the marinated tofu slices. Cook for 3-4 minutes on each side until golden brown and slightly crispy.
Once the rice is done cooking, fluff it with a fork and stir in the remaining fresh ginger and garlic.
To assemble, plate a portion of rice, top with the golden tofu, and arrange cucumber slices on the side. Garnish with chopped green onions and cilantro.
Serve with freshly squeezed lime juice and additional soy sauce if desired.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 25.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 955 mg | 73% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3362 mg | 72% | |
*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.
