Vegan Hainanese Chicken Rice

Discover a plant-based twist on a Southeast Asian classic with this Vegan Hainanese Chicken Rice recipe! This hearty yet wholesome dish swaps traditional chicken for golden pan-seared tofu and earthy shiitake mushrooms, perfectly seasoned with aromatic ginger, garlic, and soy sauce. Paired with fragrant jasmine rice cooked in vegetable broth, each bite offers a comforting medley of savory and umami flavors. The dish is finished with a drizzle of a savory vegan oyster sauce blend and garnished with fresh cucumber, green onions, and cilantro for a refreshing touch. Quick to prep and packed with protein, this vegan version of Hainanese Chicken Rice is a satisfying, flavorful meal perfect for weeknight dinners or casual gatherings.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Drain and press the firm tofu to remove excess moisture. Slice into thick pieces.

Step 2

Slice the shiitake mushrooms into strips.

Step 3

In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add sliced ginger and garlic, sauté until fragrant.

Step 4

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.

Step 5

In a pot, rinse jasmine rice under cold water until the water runs clear. Drain well.

Step 6

In the same pot, add 1 tablespoon of sesame oil and the remaining ginger and garlic. Sauté until fragrant, about 2 minutes.

Step 7

Add the rinsed jasmine rice to the pot and stir until the rice is well coated with the oil and ginger mixture.

Step 8

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.

Step 9

For the sauce, mix 1 tablespoon of vegan oyster sauce with 2 tablespoons of soy sauce. Adjust seasoning as needed.

Step 10

Slice cucumber into thin rounds and roughly chop green onions and cilantro.

Step 11

To serve, place a portion of cooked rice onto each plate. Arrange tofu slices and mushrooms on top. Drizzle with sauce.

Step 12

Garnish with sliced cucumber, chopped green onions, and cilantro.

Nutrition Facts

Serving size	(2236.6g)

Amount per serving	% Daily Value*
Calories	1698.0

Total Fat 57.7g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 14.7g
Cholesterol 0mg	0%
Sodium 4570.9mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 25.5g	0%
Total Sugars 31.2g
Protein 82.7g	0%

Vitamin D 36IU	0%
Calcium 887.0mg	0%
Iron 13.8mg	0%
Potassium 3629.5mg	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: 29.2%

Protein: 18.6%

Carbs: 52.1%