Vegetarian Hainanese Chicken Rice

Delight in the comforting flavors of this Vegetarian Hainanese Chicken Rice, a plant-based twist on the beloved Southeast Asian classic. This recipe swaps the traditional chicken for perfectly marinated tofu, pan-fried to golden, crispy perfection. Fragrant jasmine rice is infused with ginger, garlic, and vegetable broth, delivering savory depth in every bite. Served alongside refreshing cucumber slices, vibrant cilantro, and a squeeze of zesty lime, this dish is as beautiful as it is satisfying. Ideal for a wholesome dinner, it’s packed with bold flavors and fresh ingredients while being completely meat-free. Simple to prepare yet utterly impressive, this vegetarian take on a classic is perfect for both Hainanese food aficionados and curious home cooks.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Press the tofu to remove excess water. Slice it into 1 cm thick pieces.

Step 2

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.

Step 3

Peel and finely grate 50 grams of ginger and mince 6 garlic cloves.

Step 4

Rinse 2 cups of jasmine rice under cold water until the water runs clear.

Step 5

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.

Step 6

Add the rinsed rice to the pan, stirring for another 2 minutes until the rice is well coated and lightly toasted.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Once the rice is done cooking, fluff it with a fork and stir in the remaining fresh ginger and garlic.

Step 11

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.

Step 12

Serve with freshly squeezed lime juice and additional soy sauce if desired.

Nutrition Facts

Serving size	(2204g)

Amount per serving	% Daily Value*
Calories	1727.2

Total Fat 67.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 25.0g
Cholesterol 0mg	0%
Sodium 5876.8mg	0%
Total Carbohydrate 225.5g	0%
Dietary Fiber 22.8g	0%
Total Sugars 25.2g
Protein 78.2g	0%

Vitamin D 0IU	0%
Calcium 954.6mg	0%
Iron 13.9mg	0%
Potassium 3362.0mg	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: 33.4%

Protein: 17.1%

Carbs: 49.4%