Cơm Bì Chay

Cơm Bì Chay is a delightful Vietnamese vegetarian rice dish featuring shredded tofu, mushrooms, and a medley of fresh herbs, served over a bed of fluffy jasmine rice. This vibrant dish is not only colorful but also packed with flavors and nutrients, making it a satisfying meal for any time of day.

Ingredients

• Jasmine rice - 150 grams
• Firm tofu - 200 grams
• Dried shiitake mushrooms - 30 grams
• Carrot - 1 medium, shredded
• Cucumber - 1 small, julienned
• Fresh cilantro - 20 grams, chopped
• Fresh mint - 20 grams, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Lettuce leaves - for serving

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions.
2. Soak the dried shiitake mushrooms in warm water for 20 minutes until rehydrated, then drain and slice.
3. Press the firm tofu to remove excess moisture, then cut it into thin strips or shred it.
4. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
5. Add the sliced mushrooms and tofu to the pan, and stir-fry for about 5-7 minutes until golden brown.
6. Stir in the shredded carrot and cook for an additional 2-3 minutes.
7. Add soy sauce, sesame oil, salt, and black pepper to the mixture. Stir well and cook for another 2 minutes.
8. Once the rice is cooked, fluff it with a fork and divide it into two bowls.
9. Top each bowl of rice with the tofu and mushroom mixture, then garnish with fresh cilantro and mint.
10. Serve with julienned cucumber and lettuce leaves on the side.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu and mushrooms.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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