Vegan Vietnamese Broken Rice (Com Tam Chay)

Name: Vegan Vietnamese Broken Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: vietnamese
Ingredients: 250 g firm or medium firm tofu (frozen and thawed would work best); 1 tbsp soy sauce; 1 tbsp vegan oyster sauce; 1 tbsp sugar; 1 tbsp sriracha hot sauce; 1 tsp 5-spice powder (optional); 1 tsp sesame oil; 1 tbsp water; 1 tbsp oil; ¼ cup water to deglaze the pan; 180-200 g broken rice; 1 tbsp vegan fish sauce (or sub with soy sauce); 1 tbsp sugar; Juice from 1/2 a lime; 1 tbsp warm water; 1 stalk spring onion; 2 tbsp hot oil; ½ a cucumber; picked carrots; 1 tomato (or 3 cherry tomatoes); 2 pieces Vietnamese vegan meatloaf (I will share the recipe later)

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Vegan Vietnamese Broken Rice is a vegan take on the classic Southern Vietnamese dish, featuring tender broken rice paired with savory grilled tofu and a remarkable vegan fish sauce that will tantalize your palate. Packed with protein and flavor, it's so simple and ready in no time.

Every visit to Sai Gon rekindles my love for Vietnamese Broken Rice. That's why I was trying so hard to recreate the flavor with vegan version to bring back those Sai Gon vibes.

Packed with protein from tofu and served over fluffy broken rice, Vegan Vietnamese Broken Rice is easy to customize with your favorite toppings and vegetables. Marinate the tofu in a vibrant sauce with a touch of sriracha, then pan-fry it to crispy perfection. The simple spring onion oil and tangy dipping sauce add an extra layer of deliciousness.

For other Vietnamese recipes, check out Vietnamese Tofu with Tomato Sauce, Vietnamese Grilled Eggplant with Scallion Oil. Check out my collection of Vegan Vietnamese recipes!

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Why you'll love this recipe
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
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Why you'll love this recipe

Quick and Easy Weeknight Meal: This recipe for Vegan Vietnamese Broken Rice is perfect for busy weeknights. Since even packed with protein and flavor, it's ready in no time.

Vegan Take on a Vietnamese Classic: This recipe captures the essence of Vietnamese Broken Rice in a delicious plant-based version.

It's gluten-free!

Ingredients

To make Vegan Vietnamese Broken Rice, you will need these ingredients:

Tofu & Seasoning:

Firm or medium firm tofu: a versatile and protein-rich ingredient, providing a meaty texture. For the best result, you can add an extra step of freezing your tofu in advance. This helps the tofu becomes meatier and absorb the sauce better.
Soy sauce
Vegan oyster sauce: add depth and umami, essential for that authentic flavor profile.
Sugar
Sriracha hot sauce
5 spice powder (optional)
Sesame oil: imparts a nutty richness, enhancing the overall mouthfeel.
Oil for cooking
Water for deglazing

Grain:

Broken rice: with its distinctive texture, acts as a hearty and satisfying base. You can use other kind of rice like jasmine, short-grained or brown rice.

Sauce Preparation:

Vegan fish sauce or soy sauce
Sugar
Lime juice: create a tangy and flavorful sauce that complements the main ingredients.
Warm water
Scallions: adds a crisp, sharp accent to the rich flavors.
Hot oil

Optional Toppings:

Cucumber
Pickled carrots
Tomato or cherry tomatoes
Vietnamese vegan meatloaf (recipe to be shared later)

See recipe card for quantities.

Instructions

Prep

This recipe works best for Frozen and thawed tofu. Check the guide here: Freezing Tofu for a meaty, chewy texture.
Cut the tofu into thin slides. Marinate the tofu pieces with soy sauce, sriracha, sugar, 5 spice powder, sesame oil and water. Cover and refridgerate for 30 minutes for the tofu to absorb the sauce.
Meanwhile, prepare the broken rice according to package instruction.

Marinade the tofu for 30 minutes

Fry the tofu in some oil on medium high heat.

Cook

After 30 minutes, fry the tofu with some oil on medium high heat. Let the tofu sit on the pan to char for 8-10 minutes. Once one side of the tofu is slightly charred, flip it and let it sit for 5 minutes.
Deglaze the pan with ¼ cup of water. Simmer until all the water is evaporated. Remove the tofu from the pan.
Make the spring onion oil (by heating up the oil - microwave for 1:30 min or boil in a pot, then adding the spring onion slices).
Make the fish sauce by combining the fish sauce, sugar, lime juice and water.
Serve on a plate with the broken rice, optional toppings (cucumber slices, pickled carrots, meatloaf)

Deglaze the pan with water

Serve with all ingredients

Substitutions

Here are some substitution options for Vegan Vietnamese Broken Rice:

Tofu Substitutes:

Tempeh: Similar in texture and protein content to tofu, with a nuttier flavor. Marinate and cook similarly to tofu.
Soy-free tofu: Red Lentil Tofu, Black Bean Tofu, Chickpea Tofu
Lentils or Beans: High in protein and fiber. Sauté or crumble them and use in place of tofu.
Mushrooms (portobello or oyster mushrooms): Great for a meaty texture. Marinate and pan-fry whole or sliced.

Other Substitutions:

Broken Rice: Substitute with cooked white rice, brown rice, quinoa, or another whole grain.
Vegan Fish Sauce: Substitute with soy sauce or tamari (gluten-free soy sauce).

Variations

Here are some variations you can try on this Vegan Vietnamese Broken Rice:

Flavor Variations:

Korean-inspired: Use gochujang, Korean chili paste, instead of sriracha for a deeper, fermented chili flavor.
Thai-inspired: Add a tablespoon of peanut butter and a splash of vegan fish sauce to the marinade for a Thai peanut sauce vibe.

Tofu Variations:

Crispy Tofu: After marinating, dredge the tofu in cornstarch or breadcrumbs before frying for an extra crispy exterior.
Baked Tofu: Instead of frying, bake the marinated tofu for a healthier option. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes per side, or until golden brown.
Tofu Scramble: Crumble the tofu before marinating and scramble it in the pan for a breakfast-inspired twist.

Equipment

The beauty of this Vegan Vietnamese Broken Rice is that it requires minimal equipment! Hence here's what you'll likely already have on hand:

Pan (preferably non-stick): For frying the tofu.
Microwave: For quickly heating oil to make the spring onion oil.

Storage

It's generally best to store the cooked tofu and rice separately to prevent the rice from drying out.

Marinated Tofu:

In the Marinade: The tofu can stay safely marinated in the refrigerator for up to 24 hours. However, the longer it marinates, the stronger the flavors will be.
Cooked Tofu: Leftover cooked tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. When reheating, be mindful of the tofu texture. Overheating can make it rubbery.

Broken Rice:

Cooked Rice: Cooked broken rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water or broth to prevent drying out.

Others:

Scallion Oil: This is best made fresh for the most flavor. However, leftover oil can be stored in an airtight container in the refrigerator for up to 1 week.
Fish Sauce Dipping Sauce: Store leftover dipping sauce in an airtight container in the refrigerator for up to 3 days.
Optional Toppings: Fresh toppings like cucumber slices and pickled carrots should be stored in the refrigerator according to their individual storage recommendations.

Top Tip

For firmer tofu with a better texture, press out any excess moisture before marinating. You can use a tofu press or simply place the tofu between two cutting boards with weights on top.
Don't be tempted to flip the tofu too early. Let it cook undisturbed for a few minutes to develop a nice char.
Feel free to adjust the amount of sriracha, sugar, and other seasonings to your preference.
While the spring onion oil can be stored for a short time, it's best made fresh for the most vibrant flavor.

FAQ

What is broken rice?

Broken rice refers to pieces of rice kernels that have been broken during the milling process. This can happen in the field, during drying, transport, or milling itself. Broken rice is perfectly edible and nutritious, just like whole rice kernels. It may even cook faster and absorb flavors more readily due to its increased surface area.

What if I don't have broken rice?

No problem! You can use regular cooked white rice, brown rice, quinoa, or another whole grain of your choice.

Is this dish gluten-free?

The recipe itself is gluten-free, but be sure to check the ingredients label of your store-bought fish sauce and soy sauce as some brands may contain wheat. If you have celiac disease, you may want to use tamari instead of soy sauce, as tamari is naturally gluten-free.