Vegan brothy rice with tofu mince

Vegan brothy rice with tofu mince

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Marlene

Marlene

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"When the temperatures drop, I find myself cooking some version of this dish at least once a week — and this one just so happens to be vegan! Whether you're embracing Veganuary or simply craving something hearty and warming, this soup is here to help. It’s full of flavor and so satisfying that you won’t think of any other dish for a while. The magic lies in how quickly it comes together without compromising on taste. Dry-roasting the aromatics creates a deeply savory broth in no time. While I love using stock as a base, a high-quality powdered broth works beautifully too. And while I change up ingredients of this soup all the time I never skip the Tofu, so you shouldn't either: Pan-searing it and glazing it with the marinade gives it a texture and flavor you don’t want to miss. And here’s a tip: If you have leftover rice, this dish is perfect for giving it a new lease on life. Don’t forget to squeeze some lime over the top before serving — it’s the secret to that final, bright flavor that ties everything together!"
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
500 ml
water
1
star anise
3
allspice berries
30 g
ginger
3 cloves
garlic
6
mixed peppercorns
tbsp
soy sauce
2 tbsp
mirin
400 g
smoked tofu
200 g
jasmine rice
1 tbsp
orange marmelade
2 tsp
sesame seeds
fried onion (optional)
vegetable oil (for frying)

Utensils

cutting board, knife, cast iron pot, pot, box grater, bowl (small), fine grater, nonstick pan, spatula, slotted spoon

Nutrition per serving

Cal873
Fat32 g
Protein32 g
Carb117 g
  • Step 1/3

    Halve red onion, cut off white parts of spring onions and crush them a little bit. Smash garlic cloves, cut off coriander stems, and slice ginger. Put everything in a hot heavy bottom pot, along with peppercorns to char a little bit. When onion is browned on the cut side and some fond is formed on the bottom, deglaze with vegetable stock and water. Add star anise, all spice, soy sauce, sesame oil, and mirin to bring it all to a boil. Turn heat down to medium low, and let simmer with the lid on for approx. 20–30 min.
    • 400 ml vegetable stock
    • 500 ml water
    • 1 star anise
    • 2 scallions
    • 1 red onion
    • 30 g ginger
    • 2 cloves garlic
    • 20 g cilantro
    • 6 mixed peppercorns
    • 3 allspice berries
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 2 tsp sesame oil
    • cutting board
    • knife
    • cast iron pot

    Halve red onion, cut off white parts of spring onions and crush them a little bit. Smash garlic cloves, cut off coriander stems, and slice ginger. Put everything in a hot heavy bottom pot, along with peppercorns to char a little bit. When onion is browned on the cut side and some fond is formed on the bottom, deglaze with vegetable stock and water. Add star anise, all spice, soy sauce, sesame oil, and mirin to bring it all to a boil. Turn heat down to medium low, and let simmer with the lid on for approx. 20–30 min.

  • Step 2/3

    Wash rice, and cook it according to the package instructions. While the rice is cooking grate tofu with a box grater. Mix soy sauce, jam, sesame seeds, and grated garlic for the marinade. Add tofu to a hot pan with vegetable and sesame oil. Fry until golden brown, 8–10 min. Once crispy and golden, add marinade and let simmer until the tofu is covered nicely, for approx. 2 min. Take from the heat and set aside.
    • 200 g jasmine rice
    • 400 g smoked tofu
    • vegetable oil (for frying)
    • 1 tsp sesame oil
    • 1 tbsp orange marmelade
    • 1 clove garlic
    • tbsp soy sauce
    • 1 tsp sesame seed
    • pot
    • box grater
    • bowl (small)
    • fine grater
    • nonstick pan
    • spatula

    Wash rice, and cook it according to the package instructions. While the rice is cooking grate tofu with a box grater. Mix soy sauce, jam, sesame seeds, and grated garlic for the marinade. Add tofu to a hot pan with vegetable and sesame oil. Fry until golden brown, 8–10 min. Once crispy and golden, add marinade and let simmer until the tofu is covered nicely, for approx. 2 min. Take from the heat and set aside.

  • Step 3/3

    Take out the aromatics with a slotted spoon, and season with salt if needed. Roughly chop coriander leaves, finely slice green parts of spring onions. To serve, add some rice to a bowl, add the soup and top it with the tofu mince. Garnish with a lot of coriander, spring onion, sesame seeds, and fried onions if you want. Serve with a lime wedge.
    • 1 lime
    • fried onion (optional)
    • 1 tsp sesame seed
    • slotted spoon

    Take out the aromatics with a slotted spoon, and season with salt if needed. Roughly chop coriander leaves, finely slice green parts of spring onions. To serve, add some rice to a bowl, add the soup and top it with the tofu mince. Garnish with a lot of coriander, spring onion, sesame seeds, and fried onions if you want. Serve with a lime wedge.

  • Enjoy your meal!

    Vegan brothy rice with tofu mince

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