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
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
Rinse jasmine rice under cold water until water runs clear.
- 2
Press tofu between paper towels for 5 minutes to remove excess moisture.
- 3
Cut pressed tofu into 0.75-inch cubes.
- 4
Julienne carrots and zucchini into thin, even matchsticks.
- 5
Chop cilantro and slice scallions; set aside for garnish.
- 6
Combine rinsed rice with 1.75 cups water in a saucepan.
- 7
Stir turmeric powder into the rice and water mixture.
- 8
Bring rice to a boil over high heat.
- 9
Reduce heat to low, cover tightly, and simmer 18 minutes.
- 10
Remove rice from heat and let stand covered 5 minutes.
- 11
Heat 2 tablespoons oil in a large skillet over medium-high heat.
- 12
Add tofu cubes to the hot skillet in a single layer.
- 13
Cook tofu without stirring for 3 minutes until golden.
- 14
Stir tofu and cook 2 more minutes until all sides are crispy.
- 15
Push tofu to the side of the skillet; add carrots and zucchini.
- 16
Stir-fry vegetables for 3 minutes until tender-crisp.
- 17
Add soy sauce and lime juice; toss everything together.
- 18
Cook 1 minute more to heat through.
- 19
Fluff rice with a fork and divide between two bowls.
- 20
Top each bowl with tofu and vegetable mixture.
- 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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