Vegan Hainanese 'Chicken' Rice

Ingredients

• 1 lb Extra Firm Tofu
• 2 cups Jasmine Rice
• 3 slices Ginger
• 4 cloves Garlic
• 2 stalks Scallions
• 6 cups Vegetable Broth
• 1 medium Cucumber
• 1 tablespoon Sesame Oil
• 3 tablespoons Soy Sauce
• 1 cube Vegan Chicken Bouillon
• 4 inch Kombu

Instructions

1. 1Press the 1 lb Extra Firm Tofu to remove excess water. Cut the pressed tofu into 1-inch cubes. Heat a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the tofu cubes and cook for 10-15 minutes, turning occasionally, until all sides are golden brown and slightly firm.
2. 2In a large heavy-bottomed pot, combine the 2 cups of Jasmine Rice, 4 cups of Vegetable Broth, 3 slices of Ginger, 4 cloves of Garlic, and 4 inch piece of Kombu. Bring the mixture to a rolling boil over high heat (425°F / 220°C). Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the pot from the heat and let it sit, covered, for 5 minutes.
3. 3While the rice is cooking, prepare the flavorful broth. In a separate medium saucepan, combine the remaining 2 cups of Vegetable Broth, 1 cube of Vegan Chicken Bouillon, and 2 stalks of Scallions (cut into 2-inch pieces). Bring the broth to a gentle simmer over medium heat (300°F / 150°C) and cook for 20 minutes to allow the flavors to infuse. After 20 minutes, remove and discard the scallion pieces.
4. 4Prepare the cucumber for serving. Wash the 1 medium Cucumber and slice it thinly into rounds. Set aside.
5. 5To serve, fluff the cooked Jasmine Rice with a fork. Divide the rice among four bowls. Arrange the golden brown tofu cubes and the sliced cucumber around the rice in each bowl. Ladle the hot, infused broth over the rice and tofu. Drizzle each serving with 1 tablespoon of Sesame Oil and 3 tablespoons of Soy Sauce.

Substitutions

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