Directions
- 1Take out the tofu from its packaging and tear it into chunks.
- 2Add a drizzle of oil to your clay pot over a medium-high heat.
- 3Add the tofu to the pot and fry until evenly golden and crisp.
- 4While the tofu cooks, mix the tamari, 1 tablespoon of plant-based oyster sauce, 1 teaspoon of sugar, and 1/4 teaspoon of MSG together in a small bowl to create a sauce.
- 5When the tofu is done, pour the prepared sauce over it and mix until everything is evenly coated.
- 6Remove the cooked tofu from the pot and set it aside.
- 7Add the washed jasmine rice to the pot.
- 8Cover the rice with enough water so the level reaches just below your first knuckle.
- 9Bring the rice and water to a boil, then cover the pot and cook for 10 minutes.
- 10Meanwhile, prepare the vegan egg yolk by mixing 80 ml of water with 1/2 teaspoon of orange food coloring and 1 tablespoon of cornflour in a glass.
- 11Add the mixture to a pan over medium-high heat, then cook, stirring regularly until it thickens into a glossy, 'egg yolk' consistency.
- 12Turn off the heat, then stir in 1/2 tablespoon of nutritional yeast and 1/4-1/2 teaspoon of black salt into the vegan egg yolk mixture.
- 13Remove the lid from the clay pot, lay the cooked tofu on top of the rice, and spoon the vegan 'egg yolk' into the center.
- 14Place the lid back on the pot, turn the heat to the lowest setting, and cook for a final 5 to 7 minutes until the rice is fully cooked.
- 15Meanwhile, prepare the topping sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of tamari, 1 tablespoon of chili crisp, 1 teaspoon of black vinegar, 1/4 teaspoon of MSG, and 1 minced garlic clove together in a bowl.
- 16Slice the spring onion.
- 17When the rice is ready, pour the topping sauce over it and sprinkle with the sliced spring onion.
- 18Serve and enjoy!
Ingredients
- 75 g jasmine rice
- 1 spring onion
- 200 g extra firm tofu
- 1 tbsp tamari
- 1 tbsp plant based oyster sauce
- 1 tsp sugar
- 0.25 tsp MSG
- 1 tbsp plant-based oyster sauce
- 1 tbsp tamari
- 1 tbsp chilli crisp
- 1 tsp black vinegar
- 0.25 tsp MSG
- 1 garlic clove
- 0.5 tbsp nutritional yeast
- 0.25 tsp black salt
- 0.5 tsp orange food coloring
- 1 tbsp cornflour
- 80 ml water
Equipment
clay potcutting boardsmall bowlchopstickspanspoonknife
Tips
- Use turmeric instead of orange food coloring if you don't have it for the vegan egg yolk.
- The black salt makes the vegan egg yolk taste eggy.
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