Gourmet Vietnamese Lunch – Savory Vegetarian Rice Bowl with Crispy Tofu & Fresh Herbs

Allergens

Soy (from soy sauce), Sesame (sesame oil)

Ingredients

• 1. Jasmine Rice (1 cup) 2. Extra Firm Tofu (1 block, pressed and cut into cubes) 3. Vegetable Oil (for frying) 4. Carrots (2 large, julienned) 5. Zucchini (2 medium, julienned) 6. Red Bell Pepper (1, thinly sliced) 7. Green Onions (3, chopped) 8. Fresh Cilantro (1/2 cup, chopped) 9. Fresh Mint Leaves (1/4 cup, chopped) 10. Low
• Sodium Soy Sauce (3 tbsp) 11. Rice Vinegar (2 tbsp) 12. Brown Sugar (1 tbsp) 13. Garlic (3 cloves, minced) 14. Ginger (1 tbsp, grated) 15. Crushed Red Pepper Flakes (to taste) 16. Sesame Oil (1 tsp, for drizzling) 17. Salt and Pepper (to taste)

Instructions

1. Cook the jasmine rice according to package instructions. Set aside.
2. Heat vegetable oil in a frying pan over medium heat. Add tofu cubes and fry until crispy and golden brown. Remove from pan and drain on paper towels.
3. In the same pan, add carrots, zucchini, and red bell pepper. Cook for 4 5 minutes or until vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes. Pour over the cooked vegetables and mix well.
5. Assemble the rice bowls by placing a scoop of jasmine rice in each bowl, followed by the vegetable mixture, fried tofu cubes, green onions, fresh cilantro, and mint leaves. Drizzle with sesame oil, and season with salt and pepper to taste.

Chef’s Insight

This recipe highlights the importance of balancing flavors and textures to create a truly satisfying meal.

Notes

Feel free to adjust the spice levels according to your taste preference.