Cơm Tôm Chay

Cơm Tôm Chay is a delightful vegan Vietnamese rice dish that combines the flavors of marinated mushrooms and fresh vegetables, delivering a hearty yet light meal. This dish is not only colorful but also packed with nutrition, making it a perfect option for a wholesome dining experience.

Ingredients

• Jasmine rice - 150 grams
• Shiitake mushrooms - 100 grams, sliced
• Firm tofu - 100 grams, cubed
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh cilantro - a handful, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions (typically 1 part rice to 1.5 parts water) until fluffy.
2. In a bowl, marinate the sliced shiitake mushrooms and cubed tofu with soy sauce, lime juice, salt, and pepper for about 10 minutes.
3. Heat the vegetable oil in a skillet over medium heat, then sauté the garlic until fragrant, about 1 minute.
4. Add the marinated mushrooms and tofu to the skillet, cooking until the mushrooms are tender and the tofu is golden brown, about 5-7 minutes.
5. Add the julienned carrot and sliced red bell pepper to the skillet, cooking for an additional 3-4 minutes until they are slightly softened but still crisp.
6. Stir in the chopped green onions and cilantro, mixing everything well for another minute.
7. Serve the sautéed mixture over the fluffy jasmine rice, garnishing with additional cilantro if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in fiber from vegetables, promoting digestive health.

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