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Vegetarian broken rice with plant-based pork chop

Cơm tấm sườn chay

Also called: cơm tấm chay, com tam chay

VegetarianRiceVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Vegetarian broken rice with plant-based pork chop

Servings

4 servings

Ingredients

  • 300 gbroken rice (or short-grain rice), rinsed
  • 400 gfirm tofu, pressed dry and cut into slices about 1 cm thick
  • 42 mlsoy sauce, for marinating the tofu
  • 30 gsugar, shared between the marinade, the pickles and the dipping sauce
  • 10 ggarlic, minced, half for the marinade and half for the dipping sauce
  • 2 gground black pepper
  • 1.6 pcscarrot, julienned, for the pickles
  • 100 gdaikon, julienned, for the pickles
  • 59 mlwhite vinegar, for the pickles
  • 40 gscallions, thinly sliced, for the scallion oil
  • 60 mlcooking oil, for the scallion oil and for pan-searing the tofu
  • 29 mllime juice, for the dipping sauce
  • 8 gfresh chili, sliced, for the dipping sauce
  • 3 gsalt
  • 100 gcucumber, sliced, to serve alongside (optional)
  • 1 pcstomato, sliced, to serve alongside (optional)
  • 30 minPrep
  • 25 minCook
  • 55 minTotal
  • MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Vegan Vietnamese Broken Rice (Com Tam Chay)Veggie AnhCơm tấm chay (vegetarian broken rice)VegetiveAll references

  1. Cook the broken rice with about 1.5 times its volume of water: bring to a boil, cover and simmer on low for 15 minutes, rest 5 minutes, then fluff.

  2. Mix the soy sauce, 15 g sugar, half the garlic and the pepper into a marinade. Set aside about 2 tablespoons for the dipping sauce and marinate the tofu in the rest for at least 20 to 30 minutes, turning halfway.

  3. Steep the carrot and daikon in the vinegar with 1 g salt and 10 g sugar for at least 20 minutes. Drain before serving.

  4. Make the scallion oil: put the scallions in a heatproof bowl, heat 30 g oil until it shimmers, pour it over them, add 2 g salt and stir.

  5. Heat a pan over medium-high heat with the remaining 25 g oil and sear the tofu for about 4 minutes per side, brushing on the remaining marinade, leaving it undisturbed until it has golden char marks before turning.

  6. Make the dipping sauce: mix the reserved marinade with the lime juice, the rest of the garlic, the chili, the remaining 5 g sugar and 60 ml warm water, tasting for a balance of sour, sweet and salty.

  7. Plate the rice, arrange the tofu, pickles, cucumber and tomato beside it, spoon the scallion oil over the rice and serve with the dipping sauce.

Tips

  • Press and blot the tofu before marinating so it sears and chars at the edges instead of steaming.
  • Leave the tofu alone in the pan and do not turn it early, so it develops good char marks.
  • The dipping sauce is usually poured over the rice to taste, not only used for dipping.

Substitutions

  • Use pressed, pan-seared tofu in place of the pork chop, marinated simply in soy sauce, garlic and pepper.
  • The dipping sauce uses the reserved marinade and lime juice instead of vegan fish sauce.
  • For a no-alliums version: omit the garlic and scallions and use plain cooking oil instead of scallion oil.

Storage

Store each part separately in sealed containers in the fridge. Cool rice quickly, ideally within 1 hour, use within 24 hours and reheat only once until steaming hot throughout. Use tofu, dipping sauce and scallion oil within 3 days; reheat tofu gently.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references
  • 612 kcalEnergy
  • 24.8 gProtein
  • 79 gCarbohydrate
  • 23.3 gFat
  • 5.4 gFibre
  • 954 mgSodium

An estimate for reference only, not medical advice.