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Broken Rice Dish

Vietnamese Broken Rice Dish with Grilled Tofu

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  • Total Time: 50 minutes
  • Yield: 2 1x


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)


  1. 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.
  2. Meanwhile, prepare the broken rice according to package instruction.
  3. 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.
  4. Once one side of the tofu is slightly charred, flip it and let it sit for 5 minutes.
  5. Deglaze the pan with ¼ cup of water. Simmer until all the water is evaporated.
  6. Remove the tofu from the pan.
  7. 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).
  8. Make the fish sauce by combining the fish sauce, sugar, lime juice and water.
  9. Serve on a plate with the broken rice, optional toppings (cucumber slices, pickled carrots, meatloaf)


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

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