Vietnamese Breakfast Bowl: A Mouthwatering Vegetarian Feast

Allergens

Soy and peanuts

Ingredients

• 2 cups jasmine rice
• 4 cups water
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh bean sprouts
• 1/2 cup chopped green onions
• 1 cup chopped tofu, fried until crispy
• 1/4 cup roasted peanuts, coarsely crushed
• 1/4 cup chopped fresh cilantro
• 1/4 cup soy sauce (or tamari for gluten
• free)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. a. Begin by cooking the jasmine rice according to package instructions. Set aside once cooked. b. In a small bowl, mix together soy sauce (or tamari), rice vinegar, sugar, salt, and pepper to create the dressing. Set aside. c. Heat vegetable oil in a pan over medium high heat. Add carrots and cook until slightly tender, about 3 minutes. d. Add sliced cucumber and green onions, cooking for another 2 minutes. e. Remove the vegetables from the pan and add them to the rice along with bean sprouts and crispy tofu. Toss gently to combine. f. Drizzle the dressing over the rice mixture and top with crushed peanuts and chopped cilantro. Serve immediately.

Chef’s Insight

The contrast of textures, from the crispy tofu to the soft rice, creates an enjoyable mouthfeel, while the combination of flavors makes this dish truly special.

Notes

Adjust the seasoning to your taste, and feel free to add additional vegetables or toppings according to preference.