Vietnamese Vegetarian Brunch Platter with Crispy Rice Cakes, Tofu Scramble, and Mango Salad

Allergens

Soy (from tofu)

Ingredients

• 2 cups sticky rice, uncooked
• 1 cup mung beans, soaked overnight
• 4 tbsp vegetable oil, divided
• 1 block firm tofu, drained and crumbled
• 1 medium onion, chopped
• 1 red bell pepper, thinly sliced
• 2 cups spinach, roughly chopped
• 1 cup cashews, roasted and roughly chopped
• 1 mango, peeled and cut into thin strips
• 4 tbsp rice vinegar
• 3 tbsp sugar
• 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Prepare the crispy rice cakes by cooking the sticky rice according to package instructions and shaping into round cakes. Fry in vegetable oil until golden brown and set aside.
2. Heat 1 tbsp of vegetable oil in a pan, sauté crumbled tofu until lightly browned, then add chopped onion and bell pepper. Cook for 3 4 minutes or until the vegetables are tender.
3. Stir in spinach and cook until wilted, then set aside to cool.
4. Prepare the mango salad by combining mango strips, rice vinegar, sugar, and roasted cashews. Toss well to combine.
5. Assemble the dish by placing crispy rice cakes on a platter, topping them with the tofu scramble, and serving the mango salad on the side. Garnish with fresh cilantro leaves for added flavor and visual appeal.

Chef’s Insight

Use different shapes and sizes of rice cakes to add visual interest to the dish.

Notes

Adjust the heat or sweetness to your preference by adding more sugar or reducing the amount of red bell pepper used.