Com Tam Chay (Broken Rice with Tofu)

Ingredients

• 2 cups Broken Rice
• 1 block Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 cup Pickled Carrots and Daikon
• 1 Cucumber
• 4 leaves Lettuce
• 0.25 cup Vegan Fish Sauce
• 0.25 cup Scallions
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of broken rice into a medium pot with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes off the heat.
2. 2While the rice cooks, press the 1 block of firm tofu to remove excess water. Cut the pressed tofu into 1.27 cm thick strips. In a bowl, combine the 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of rice vinegar. Add the tofu strips to the marinade and let them sit for at least 15 minutes, turning them halfway through.
3. 3Heat the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat (190.6°C / 190°C). Carefully add the marinated tofu strips in a single layer. Cook for 4-6 minutes per side, until they are golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
4. 4Prepare the vegan fish sauce by measuring the 0.25 cup of vegan fish sauce into a small bowl.
5. 5Wash and slice the 1 cucumber into 0.635 cm thick rounds. Wash the 4 leaves of lettuce.
6. 6To assemble, divide the cooked broken rice among 4 plates. Top each plate with the sautéed tofu, the 1 cup of pickled carrots and daikon, and the sliced cucumber. Place a lettuce leaf on the side of each plate.
7. 7Drizzle the vegan fish sauce over the tofu and rice. Garnish with the 0.25 cup of sliced scallions. Serve immediately.

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