“Sumptuous Vegetarian Vietnamese Dinner – Aromatic Wild Rice Bowl with Stir-Fried Vegetables & Tofu”

Allergens

Soy (from soy sauce), Gluten (from cornstarch)

Ingredients

• 1 cup wild rice, uncooked
• 2 cups water
• 1 lb firm tofu, cubed
• 3 cups assorted vegetables (bok choy, carrots, red bell pepper, zucchini)
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper, to taste Sauce:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sriracha (optional)
• 1 teaspoon cornstarch

Instructions

1. Cook the wild rice according to package instructions, set aside.
2. In a bowl, prepare the sauce by whisking together soy sauce, rice vinegar, sugar, sriracha if using, and cornstarch until smooth. Set aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large pan over medium high heat. Add tofu and cook for 3 4 minutes per side until golden brown. Season with salt and pepper, then remove from the pan and set aside.
4. In the same wok, add another tablespoon of vegetable oil, followed by garlic. Cook for 30 seconds, stirring constantly to prevent burning.
5. Add assorted vegetables to the wok, cooking until they reach your desired tenderness (about 3 4 minutes).
6. Pour in the prepared sauce, mixing well with the vegetables. Allow to simmer for 1 2 minutes until slightly thickened.
7. Gently toss the cooked wild rice into the pan with the vegetables and stir well to combine.
8. Serve the aromatic wild rice bowl topped with golden brown tofu in a beautiful, photorealistic setting, as described in the image prompts.

Chef’s Insight

The key to this dish lies in the balance of flavors and textures. Experiment with different vegetables or toppings to create your perfect vegetarian Vietnamese dinner.

Notes

For an added touch of flavor and presentation, garnish the wild rice bowl with fresh cilantro or green onions.