Vegan Hainan Chicken Rice

Experience the ultimate plant-based twist on a beloved classic with this Vegan Hainan Chicken Rice recipe! Crafted with hearty slices of marinated and golden-seared tofu, fragrant garlic-ginger rice, and an aromatic vegan "chicken" broth, this dish is a symphony of comforting flavors and textures. Fresh cucumber slices, chopped spring onions, and vibrant coriander add a crisp and refreshing contrast, while a drizzle of sriracha sauce provides a spicy kick for those who love heat. Perfectly balancing tradition and innovation, this recipe delivers all the soulful satisfaction of the original Hainanese dish—entirely vegan and packed with wholesome ingredients. Ready in just over an hour, it’s an ideal choice for a nourishing dinner or an impressive meal to share.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Rinse and drain the rice. Set aside.

Step 4

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.

Step 5

Add the drained rice to the pot and stir to coat the grains with the oil and aromatics.

Step 6

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.

Step 7

While the rice is cooking, heat the remaining 1 tablespoon of avocado oil in a skillet over medium-high heat.

Step 8

Add the marinated tofu slices and sear for 3-4 minutes on each side until golden brown. Remove from heat and set aside.

Step 9

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.

Step 10

To serve, layer the rice on a plate, place the seared tofu slices on top, and arrange cucumber slices around the edges.

Step 11

Garnish with chopped spring onions and fresh coriander.

Step 12

Serve with the broth on the side for pouring over the rice, and offer sriracha sauce for added heat if desired.

Nutrition Facts

Serving size	(2865.2g)

Amount per serving	% Daily Value*
Calories	1474.7

Total Fat 79.0g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 7101.2mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 15.9g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 1080.8mg	0%
Iron 17.6mg	0%
Potassium 2138.8mg	0%

*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.

Source of Calories

Fat: 46.7%

Protein: 18.4%

Carbs: 34.9%