Com Tay Cam Chay (Vegetarian Tofu, Egg and Vegetable Clay Pot Rice)
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Ingredients
- 300 g firm tofu, cubed
- 2 large eggs
- 1 carrots, diced
- 200 g chestnut mushrooms, sliced
- 15 g dried shiitake mushrooms
- 320 g jasmine rice
- 2 tbsp gluten-free soy sauce (tamari)
- 2 spring onions
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 24 g
- Carbohydrate
- 69.1 g
- of which sugars
- 3 g
- Fat
- 10.6 g
- of which saturates
- 2.3 g
- Fibre
- 3.3 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the shiitake mushrooms in hot water for 10 minutes, then drain and slice.
- 2
Pat the tofu dry and fry in a little oil until golden, then set aside.
- 3
Fry the carrot and both mushrooms in a heavy pot for 3 minutes, then stir in the rice and tamari.
- 4
Add 500ml water, bring to the boil, cover, reduce the heat to low and cook for 18 minutes until the rice is tender.
- 5
Beat the eggs and stir through the hot rice along with the tofu until just set.
- 6
Scatter with spring onions and serve straight from the pot.
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