Vegan Com Tam (Broken Rice) with Lemongrass Tofu

Ingredients

• 1 cup Broken Rice
• about 400 g Firm Tofu
• 2 stalks Lemongrass
• 3 cloves Garlic
• 3 tablespoons Soy Sauce
• 1 tablespoon Maple Syrup
• 1 tablespoon Rice Vinegar
• 2 tablespoons Vegetable Oil
• 1 medium Carrot
• 1/2 medium Daikon Radish
• 2 tablespoons Sugar
• 1/4 cup Water
• 1 medium Cucumber
• 2 stalks Scallions
• 2 tablespoons Vegan Fish Sauce

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

Instructions

1. 1Combine the 1 cup Broken Rice with 1.5 cups of water in a medium saucepan (2-quart/2-liter). Bring to a boil over high heat (approximately 100°C/100°C). Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes to allow the grains to firm up. Fluff with a fork before serving.
2. 2Place the about 400 g Firm Tofu on a plate lined with paper towels or a clean kitchen towel. Place another layer of paper towels or a towel on top, then put a heavy object (like a cast iron skillet or a few cans) on top to press out excess water for at least 15 minutes. After pressing, cut the tofu into 1.27 cm cubes.
3. 3While the tofu is pressing, prepare the marinade: Finely mince the 2 stalks Lemongrass and 3 cloves Garlic. In a medium bowl, combine the minced lemongrass and garlic with 3 tablespoons Soy Sauce, 1 tablespoon Maple Syrup, and 0.5 tablespoon Rice Vinegar. Once the tofu is pressed and cut, add the 1.27 cm tofu cubes to the marinade, ensuring all pieces are coated. Let the tofu marinate at room temperature for at least 15 minutes.
4. 4Heat 2 tablespoons Vegetable Oil in a 25.4 cm non-stick skillet over medium-high heat (approximately 176.7-190.6°C/175-190°C) until shimmering. Carefully add the marinated tofu cubes in a single layer, reserving any remaining marinade. Cook for 8-12 minutes, turning occasionally, until the tofu is golden brown and slightly crispy on all sides and feels firm to the touch. Remove the cooked tofu from the skillet and set aside.
5. 5While the tofu cooks, prepare the pickled vegetables: Peel and julienne the 1 medium Carrot and 1/2 medium Daikon Radish into matchstick-sized pieces, about 5.08 cm long and 0.3175 cm thick. In a small bowl, whisk together 2 tablespoons Sugar, 0.5 tablespoon Rice Vinegar, and 1/4 cup Water until the sugar dissolves. Add the julienned carrot and daikon radish to this mixture and let them marinate for at least 10 minutes to soften slightly and absorb the flavors.
6. 6Thinly slice the 1 medium Cucumber into rounds, about 0.3175 cm thick. Finely chop the 2 stalks Scallions.
7. 7To assemble, divide the cooked 1 cup Broken Rice among four serving bowls. Top each portion with the cooked lemongrass tofu, the quick pickled vegetables (drained from their liquid), sliced 1 medium Cucumber, and chopped 2 stalks Scallions. Drizzle each serving with 2 tablespoons Vegan Fish Sauce.

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