Vegan Taiwanese Three Cup Chicken (San Bei Ji)
A vegan take on the classic Taiwanese dish, Three Cup Chicken, using tofu instead and maintaining the signature flavors of soy sauce, sesame oil, and rice wine. Served with rice.
Ingredients
- 1 block Firm Tofu
- 1/4 cup Sesame Oil
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine
- 2 tablespoons Fresh Ginger
- 4 cloves Garlic
- 1 cup Thai Basil
- 1 small Red Chili
- 2 tablespoons Cornstarch
- 4 cups Cooked White Rice
Instructions
- 1Press the tofu to remove excess water, then cut into bite-sized cubes. Coat the tofu with cornstarch.
- 2Heat sesame oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown on all sides.
- 3Add ginger and garlic to the wok and stir-fry until fragrant (about 1 minute).
- 4Pour in soy sauce and rice wine. Bring to a simmer.
- 5Add chili and cook for about 10-15 minutes, allowing the sauce to reduce and thicken.
- 6Stir in the Thai basil just before serving.
- 7Serve hot over cooked white rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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