“Sumptuous Vegetarian Vietnamese Breakfast Bowl: A Flavorful Fusion of Textures and Aromas”

Allergens

None, this recipe is entirely vegetarian and allergen-free.

Ingredients

• 2 cups cooked jasmine rice (preferably day
• old for better texture)
• 1 cup mixed fresh vegetables (carrots, bell peppers, onions, and cucumber, julienned)
• 1 cup bean sprouts
• 1 cup steamed broccoli florets
• 2 cups tofu scramble (prepared separately)
• 1/2 cup crushed peanuts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 3 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

1. a. Begin by heating the vegetable oil in a pan over medium heat. Sauté the mixed vegetables until tender crisp, seasoning with salt and pepper to taste. b. In another pan, warm up the cooked jasmine rice. Divide the rice among six bowls. c. Top each bowl of rice with sautéed vegetables, steamed broccoli florets, bean sprouts, and tofu scramble. d. Sprinkle crushed peanuts over the top of each bowl for added crunch. e. Garnish with chopped cilantro and green onions.

Chef’s Insight

The key to this recipe is balancing flavors and textures, ensuring that each bite delivers a harmonious combination of sweet, sour, salty, and umami elements.

Notes

Customize the dish by adding your favorite vegetables or toppings.