Ingredients
Units
Scale
- 450 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
- 1/4 cup water to deglaze the pan
- 180–200 g broken rice
Prepare the sauces
- 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
Optional Toppings
- 1/2 a cucumber
- picked carrots
- 1 tomato (or 3 cherry tomatoes)
- 2 pieces Vietnamese vegan meatloaf (I will share the recipe later)
Instructions
- 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.
- 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)
Notes
The dish can be refrigerated for up to 4 days. Feel free to swap the toppings and skip the sauce (I recommend using at least 1 of the 2 sauces).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: vietnamese
