Vietnamese Vegan Brunch Delight: Tofu Shrimp and Crispy Rice Bowl

Allergens

Soy - Wheat (gluten)

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 block extra firm tofu (14 oz)
• 2 tablespoons soy sauce
• 1 teaspoon sriracha
• 2 cups mixed vegetables (bell peppers, carrots, onions, and mushrooms)
• 2 tablespoons vegetable oil for stir
• fry
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup green onions, thinly sliced
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. a. Cook the jasmine rice with water according to package instructions. Set aside. b. Drain the tofu block and pat dry. Slice into thin strips, then marinate in soy sauce and sriracha for 15 minutes. c. Heat vegetable oil in a large skillet over medium high heat. Cook the marinated tofu strips until golden brown and crispy on both sides. Remove from skillet and set aside. d. In another skillet, heat vegetable oil for stir frying vegetables. Sauté mixed vegetables until tender but still crunchy. Season with salt and pepper. e. To assemble the bowl, layer cooked rice at the bottom, followed by sautéed vegetables, crispy tofu shrimp, and garnish with cilantro leaves and green onions. Serve with lime wedges on the side.

Chef’s Insight

The key to this dish is the balance of flavors and textures, ensuring that each bite has a little bit of everything: crunch from the rice, tenderness from the vegetables, and a burst of flavor from the tofu shrimp.

Notes

Adjust the heat level to your preference by increasing or decreasing the amount of sriracha used.