Vegetarian Hainan Chicken Rice
Experience a plant-based twist on the iconic Southeast Asian dish with this Vegetarian Hainan Chicken Rice recipe! Perfectly poached tofu takes center stage, absorbing the delicate flavors of ginger-infused vegetable broth before being pan-seared to golden perfection. Coupled with aromatic jasmine rice cooked fragrantly with sautéed garlic and ginger, and garnished with fresh cucumber, cilantro, and spring onions, this dish retains all the comforting essence of traditional Hainan chicken rice—minus the meat! Quick to prepare in under an hour, this vegan-friendly recipe offers a wholesome, protein-packed meal that’s as visually stunning as it is delicious. Serve it hot with a side of chili sauce or soy sauce for an extra kick, and delight in this flavorful, cruelty-free rendition of a classic favorite.
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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
Directions
Step 1
Press the tofu to remove excess moisture. Slice the tofu into 1 cm thick slabs.
Step 2
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.
Step 3
Lower the tofu slabs into the simmering broth. Poach the tofu for 10 minutes to infuse flavors.
Step 4
Remove the tofu from the broth and transfer onto a plate. Reserve the broth for the rice.
Step 5
Rinse the rice under cold water until the water runs clear. Drain well.
Step 6
In a pan over medium heat, add vegetable oil, then sauté the remaining ginger and garlic for a minute until fragrant.
Step 7
Add the rinsed jasmine rice to the pan and stir well for 2-3 minutes, ensuring every grain is coated with the fragrant oil.
Step 8
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.
Step 9
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.
Step 10
Slice the cucumber into thin rounds and finely chop the spring onions and cilantro.
Step 11
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.
Step 12
Serve hot, optionally with additional soy sauce or chili sauce on the side.
Nutrition Facts
| Serving size | (2451.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2357.3 |
| Total Fat 101.0g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 32.1g | |
| Cholesterol 0mg | 0% |
| Sodium 7156.6mg | 0% |
| Total Carbohydrate 269.5g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 23.3g | |
| Protein 106.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3067.0mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3981.8mg | 0% |
Source of Calories