Cơm Chay - Vietnamese Vegetarian Rice

Step 1

Rinse jasmine rice under cold water until water runs clear.

Step 2

Press tofu between paper towels for 5 minutes to remove excess moisture.

Step 3

Cut pressed tofu into 0.75-inch cubes.

Step 4

Julienne carrots and zucchini into thin, even matchsticks.

Step 5

Chop cilantro and slice scallions; set aside for garnish.

Step 6

Combine rinsed rice with 1.75 cups water in a saucepan.

Step 7

Stir turmeric powder into the rice and water mixture.

Step 8

Bring rice to a boil over high heat.

Step 9

Reduce heat to low, cover tightly, and simmer 18 minutes.

Step 10

Remove rice from heat and let stand covered 5 minutes.

Step 11

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Step 12

Add tofu cubes to the hot skillet in a single layer.

Step 13

Cook tofu without stirring for 3 minutes until golden.

Step 14

Stir tofu and cook 2 more minutes until all sides are crispy.

Step 15

Push tofu to the side of the skillet; add carrots and zucchini.

Step 16

Stir-fry vegetables for 3 minutes until tender-crisp.

Step 17

Add soy sauce and lime juice; toss everything together.

Step 18

Cook 1 minute more to heat through.

Step 19

Fluff rice with a fork and divide between two bowls.

Step 20

Top each bowl with tofu and vegetable mixture.

Step 21

Garnish with cilantro and scallions; serve immediately.