Vegan Cơm Tấm (Broken Rice with Grilled Tofu)

Ingredients

• 2 cups Broken rice (cơm tấm)
• 1 block Firm tofu, pressed
• 2 tbsp Soy sauce
• 1 tbsp Vegan honey or agave
• 2 cloves Garlic, minced
• 1 tbsp Vegetable oil
• 1 medium Cucumber, sliced
• 1 cup Pickled vegetables (đồ chua)
• 4 servings Vegan egg alternative (optional)
• 1/4 cup Vegan fish sauce (nuoc mam chay)
• 2 tbsp Scallions, chopped

Instructions

1. 1Place the 2 cups of broken rice into a medium saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, off the heat for 5 minutes.
2. 2While the rice cooks, prepare the tofu. Cut the block of firm tofu into 4 thick slices, about 1/2-inch thick. In a shallow dish, combine the 2 tablespoons of soy sauce, 1 tablespoon of vegan honey or agave, 2 cloves of minced garlic, and 1 tablespoon of vegetable oil. Add the tofu slices to the marinade, ensuring they are coated. Let them marinate for at least 15 minutes.
3. 3Heat a grill pan or outdoor grill to medium-high heat. Place the marinated tofu slices on the hot grill. Grill for 4-6 minutes per side, until golden brown and slightly charred, with grill marks visible.
4. 4Prepare the serving plates. Divide the cooked broken rice among 4 plates.
5. 5Arrange the grilled tofu slices over the broken rice on each plate. Add a portion of the sliced cucumber and 1/4 cup of pickled vegetables to each plate.
6. 6If using, place one serving of vegan egg alternative on each plate.
7. 7Drizzle about 1 tablespoon of the 1/4 cup vegan fish sauce over the tofu and rice on each plate. Garnish each serving with 1/2 tablespoon of chopped scallions. Serve immediately.

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