Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 block of firm tofu, drained and pressed
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced carrots
- 1/4 cup of sliced radish
- 1/4 cup of pickled daikon and carrot (optional)
Special equipment needed:
- Rice cooker
- Non-stick skillet
Step-by-step instructions:
a. Rinse the rice in cold water until the water runs clear. Add the rice and 2 cups of water to the rice cooker and cook according to the manufacturer's instructions.
b. Cut the tofu into small cubes and pat dry with paper towels.
c. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the tofu and cook until golden brown, about 5 minutes.
d. Add the garlic, soy sauce, oyster sauce, sugar, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes.
e. Divide the cooked rice into four bowls. Top each bowl with the tofu mixture, scallions, cilantro, cucumber, carrots, radish, and pickled daikon and carrot (if using).
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Skillet: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 12g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 500mg
- Total carbohydrates: 62g
- Dietary fiber: 3g
- Sugars: 6g
- Protein: 12g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Firm tofu can be substituted with any protein of your choice.
- Pickled daikon and carrot can be substituted with any pickled vegetables.
Variations:
- Add sliced avocado for a creamy texture.
- Use different types of vegetables such as bell peppers, snow peas, or bean sprouts.
- Add a fried egg on top for extra protein.
Tips and tricks:
- Pressing the tofu before cooking will help it absorb more flavor.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Add more or less sugar depending on your preference.
Storage instructions:
- Store the leftover rice and tofu separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water.
- Reheat the tofu in a non-stick skillet over medium heat until heated through.
Presentation ideas:
- Garnish with extra scallions and cilantro on top.
Garnishes:
- Scallions
- Cilantro
Pairings:
- Vietnamese iced coffee
- Thai iced tea
Suggested side dishes:
- Spring rolls
- Vietnamese chicken salad
Troubleshooting advice:
- If the tofu is sticking to the pan, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook the rice and tofu thoroughly to prevent any foodborne illnesses.
Food history:
- Cơm Tấm is a popular Vietnamese dish that originated in southern Vietnam.
Flavor profiles:
- Savory, sweet, and umami.
Serving suggestions:
- Serve hot with a side of pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese