Vietnamese Vegetarian Brunch Delight: Mouthwatering Rice Bowl with Tofu & Fresh Herbs

Allergens

Soy (from tofu)

Ingredients

• 2 cups Jasmine rice
• 1 cup firm tofu, cubed
• 1/2 cup fresh cilantro leaves
• 1/2 cup mint leaves
• 1/4 cup Thai basil leaves
• 1/2 cup shredded carrots
• 1/2 cup julienned cucumber
• 2 tablespoons canola oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste

Instructions

1. Prepare the rice according to package instructions. In a large pan, heat the canola oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in turmeric and coriander, cook for another 1 2 minutes. Add cubed tofu, season with salt and pepper. Cook until lightly browned on all sides. In a large bowl, combine the cooked rice, spiced tofu, shredded carrots, cucumber, and fresh herbs. Toss gently to combine. Divide the rice mixture evenly among six bowls for a delightful vegetarian brunch experience.

Chef’s Insight

The combination of textures and flavors creates a symphony on your palate, making this dish a true culinary masterpiece.

Notes

Feel free to customize this dish with your favorite vegetables or herbs for a unique and personalized experience.