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Cơm Chay - Vietnamese Vegetarian Rice

Fragrant jasmine rice infused with turmeric, served with sautéed vegetables, tofu, and fresh herbs. A simple, satisfying vegetarian meal that's light yet deeply flavorful.

Total time
35 min
Servings
2
Calories
385
Protein
14g
Cơm Chay - Vietnamese Vegetarian Rice
vietnamesevegetarianrice-bowlasianquick-dinner

Ingredients

  • 1 cup jasmine rice
  • ½ teaspoon turmeric powder
  • 7 ounces firm tofu, pressed and cubed
  • 2 medium carrots, julienned
  • 1 medium zucchini, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 2 stalks scallions, sliced

Instructions

  1. 1

    Rinse jasmine rice under cold water until water runs clear.

  2. 2

    Press tofu between paper towels for 5 minutes to remove excess moisture.

  3. 3

    Cut pressed tofu into 0.75-inch cubes.

  4. 4

    Julienne carrots and zucchini into thin, even matchsticks.

  5. 5

    Chop cilantro and slice scallions; set aside for garnish.

  6. 6

    Combine rinsed rice with 1.75 cups water in a saucepan.

  7. 7

    Stir turmeric powder into the rice and water mixture.

  8. 8

    Bring rice to a boil over high heat.

  9. 9

    Reduce heat to low, cover tightly, and simmer 18 minutes.

  10. 10

    Remove rice from heat and let stand covered 5 minutes.

  11. 11

    Heat 2 tablespoons oil in a large skillet over medium-high heat.

  12. 12

    Add tofu cubes to the hot skillet in a single layer.

  13. 13

    Cook tofu without stirring for 3 minutes until golden.

  14. 14

    Stir tofu and cook 2 more minutes until all sides are crispy.

  15. 15

    Push tofu to the side of the skillet; add carrots and zucchini.

  16. 16

    Stir-fry vegetables for 3 minutes until tender-crisp.

  17. 17

    Add soy sauce and lime juice; toss everything together.

  18. 18

    Cook 1 minute more to heat through.

  19. 19

    Fluff rice with a fork and divide between two bowls.

  20. 20

    Top each bowl with tofu and vegetable mixture.

  21. 21

    Garnish with cilantro and scallions; serve immediately.

Tools you’ll need

  • fine-mesh strainer
  • paper towels
  • chef's knife
  • cutting board
  • saucepan with lid
  • wooden spoon
  • 12-inch skillet
  • spatula
  • two bowls

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