Xôi Nướng Chay

Xôi Nướng Chay is a delightful Vietnamese BBQ dish made from fragrant sticky rice paired with a variety of grilled vegetables and tofu, offering a satisfying vegetarian experience. The smoky flavor from grilling and the rich textures make it a perfect dish for both vegetarians and meat lovers alike.

Ingredients

• Glutinous rice - 200 grams
• Water - 250 ml
• Tofu (firm) - 150 grams
• Soy sauce - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Green onion (chopped) - 2 tablespoons
• Carrot (sliced thin) - 50 grams
• Bell pepper (sliced) - 50 grams
• Mushrooms (sliced) - 50 grams
• Black pepper - 1/2 teaspoon
• Sesame seeds - 1 tablespoon
• Lemon juice - 1 tablespoon
• Fresh cilantro (for garnish) - a handful

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked rice and steam it for about 25-30 minutes until cooked through and sticky.
3. While the rice is cooking, prepare the marinade for the tofu: mix soy sauce, vegetable oil, minced garlic, black pepper, and lemon juice in a bowl.
4. Cut the tofu into cubes and marinate in the mixture for at least 15 minutes.
5. After marinating, skewer the tofu along with carrot, bell pepper, and mushrooms onto skewers.
6. Preheat a grill or grill pan over medium heat and grill the skewers for about 8-10 minutes, turning occasionally until charred and cooked through.
7. Once the rice is done, mix in chopped green onion and sesame seeds for flavor.
8. To serve, place a mound of sticky rice on each plate, top with the grilled vegetable and tofu skewers, and garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber due to vegetables and glutinous rice.

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