Vegan Scissors Cut Curry Rice
This delectable dish pairs steamed rice with a braised mushroom sauce with tofu and tempeh, stir fried cabbage, vegan chicken cutlet doused in an aromatic creamy curry.
Servings: 4
Ingredients
Braised Tofu, Tempeh and Mushroom
- 150 g tempeh
- 300 g extra firm tofu
- 1 cup sliced shiitake mushrooms
- 2 tbsp sesame oil
- 4 cloves garlic smashed
- 1 tbsp mushroom seasoning
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp shaoxing wine
- 1 tsp sweetener
- 2 tbsp corn starch
- 1.5 cups water
Hainanese Curry Gravy
- 2 tbsp olive oil
- 1 large white onion
- 4 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp tomato paste
- 1/2 cup water
- 1 pack vegan curry paste
- 200 ml coconut milk full fat
Stir Fried Cabbage
- 2 cups cabbage
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp light soy sauce
- 1/2 tbsp mushroom seasoning
Vegan Chicken Cutlet
- 8-10 vegan nuggets or 4 vegan chicken cutlets
- 4 servings white rice
Instructions
Braised Tofu, Tempeh and Mushroom
- Chop tempeh, tofu into medium sized squares. Slice shiitake mushrooms.
- To a pot, add oil and saute smashed garlic cloves. Add all the ingredients except corn starch as well as 1 cup water and let that simmer.
- Once the ingredients are cooked, mix in the corn starch slurry (1 cup water + 2 tbsp corn starch) and let the gravy thicken.
Hainanese Curry Gravy
- To a pan, add diced onions and saute until they become translucent. Add minced ginger and garlic and saute for 1-2 minutes.
- Add tomato paste and saute for a minute. Add curry paste and cook according to the package instructions. Add a splash of water to loosen the gravy.
- Finally add the coconut milk, bring to a simmer and combine well.
Stir Fried Cabbage
- Chop up your cabbage. To a heated pan, add oil and minced garlic. Saute for 1 minute. Add in your cabbage, soy sauce, mushroom powder and stir fry until it's half cooked and crunchy.
Vegan Chicken Cutlet
- Air fry vegan chicken cutlet or nuggets as per the package instructions.
- Serve bowl of rice on a plate, add a portion of cabbage, tofu, tempeh and mushrooms. Spoon over some of the dark braising sauce. Cut up your chicken cutlet using scissors on top of the rice. Finally spoon over a generous serving of the hainanese curry and enjoy!