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Taiwanese Tofu Rice Bowl

Taiwanese Tofu Rice Bowl

Plant-based
Gluten-free

My vegan version of a classic Taiwanese Braised Pork Rice Bowl

Ingredients

  • olive oil
  • 140 grams white onion, thinly sliced
  • 450 grams firm tofu cut into small slices
  • 20 gram rock sugar or 1 tablespoon white sugar
  • 2 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine
  • 1/2 teaspoon Chinese 5 spice powder
  • 1/4 teaspoon ground white pepper
  • 5 shiitake mushrooms, rehydrated and diced

4 portions plain steamed rice

blanched Gai Lan

Prep time:
20 minutes
Cook time:
15 mins
Total time:
35 mins
Serves:
4 servings
Ingredients
  • olive oil
  • 140 grams white onion, thinly sliced
  • 450 grams firm tofu cut into small slices
  • 20 gram rock sugar or 1 tablespoon white sugar
  • 2 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine
  • 1/2 teaspoon Chinese 5 spice powder
  • 1/4 teaspoon ground white pepper
  • 5 shiitake mushrooms, rehydrated and diced

4 portions plain steamed rice

blanched Gai Lan

Prep time:
20 minutes
Cook time
15 mins
Total time:
35 mins
Serves:
4 servings

Instructions

  1. Make sauce by adding soy sauces, rice wine, 5 spice powder, sugar and pepper in a small bowl and set aside.
  2. Heat oil in pan and add onions, cook until tender and brown.
  3. Add the diced mushrooms, fry for two minutes them add the sliced tofu and fry until browned.
  4. Add the sauce to the tofu and some of the water from the soaked mushrooms and stir well. Cover and let simmer until most of the liquid is gone.
  5. Serve in a bowl on fresh cooked rice with some blanched gai lan as well.

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