Cơm Bò Lúc Lắc Chay

Cơm Bò Lúc Lắc Chay is a vibrant and flavorful vegetarian Vietnamese rice dish that combines the hearty taste of marinated tofu with fresh vegetables and aromatic herbs. This delightful meal is served over a bed of fluffy rice, making it a satisfying and nutritious option for any occasion.

Ingredients

• Tofu - 200 grams
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Bell pepper (any color) - 1 medium, diced
• Onion - 1 medium, diced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Cooked jasmine rice - 300 grams
• Sesame seeds - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, marinate the tofu cubes with soy sauce, black pepper, and half of the minced garlic for about 10 minutes.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat, then add the marinated tofu. Cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil and the rest of the minced garlic. Sauté for 1 minute until fragrant.
5. Add the diced onion, bell pepper, and carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
6. Return the cooked tofu to the skillet, mixing it with the vegetables. Cook for another 2-3 minutes to heat through.
7. Serve the tofu and vegetable mixture over a bed of cooked jasmine rice. Garnish with chopped green onions, sesame seeds, and fresh cilantro.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.

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