Vegan Chicken Rice — 素雞飯

A gym day didn’t stand a chance against this one — shredded tofu roasted with smoky umami spice folded into a bowl of fluffy jasmine rice, all plant-based and ready in about 25 minutes. 這道把蠶豆豆腐撕碎烘烤，拌入軟糯茉莉香米的「素雞飯」，純素無肉也能吃出滿滿蛋白質！

📹 Watch the Recipe

Recipe by Yeung Man Cooking (Wil Yeung)

🥘 Why This Recipe Works

Ask anyone who lifts what they eat every day and it’s always the same answer — chicken and rice. Hong Kong-born, Canada-based chef Wil Yeung decided to make his own plant-based version (素雞飯, sù jī fàn), and the twist is brilliant: instead of trying to fake a fillet, he shreds the tofu into craggy, pull-apart bites that soak up spice like a proper protein.

His secret weapon is fava bean tofu — a soy-free block that roasts up chewy-tender with a golden-brown caramelised edge, packing around 64g of protein per block at just 280 calories. Tossed with smoked paprika, turmeric, cayenne and a homemade shiitake-kombu umami powder, every spoonful lands with a deep, savoury, lingering smokiness.

This version: 12 ingredients, one mixing bowl, about 25 minutes.

🛒 Ingredients

👨‍🍳 Instructions

Step 1: Cook the Fluffy Jasmine Rice

• Rinse 1 cup of jasmine rice 2–3 times to wash away excess starch, then drain well.
• Add 1 cup of water and bring to a bare bubble over medium-high heat.
• Drop to medium-low, give one good stir, cover and cook for 15 minutes.
• Turn the heat off and let it steam, covered, for another 10 minutes.

Step 2: Shred and Season the Tofu

• Pat the fava-bean (or extra-firm) tofu dry with a paper towel.
• Gently shred it by hand into craggy, bite-size pieces — take care, even firm tofu is soft.
• Toss with the umami powder, smoked paprika, turmeric, optional cayenne and chili oil.
• Mix well so every shred is evenly coated in colour and spice.

Step 3: Roast the Tofu and Make the Sauce

• Spread the seasoned tofu on a parchment-lined tray, keeping pieces apart so they crisp evenly.
• Bake at 425°F (220°C) for about 15 minutes until golden-brown with crisp edges.
• Meanwhile, finely chop the green onions.
• Whisk the soy sauce, dark soy sauce, black vinegar and toasted sesame oil into a sauce.

Step 4: Combine and Serve

• Fluff the steamed rice into a large mixing bowl.
• Add the chopped green onions, the roasted tofu, and pour over the sauce.
• Toss everything together so the rice and tofu are evenly coated.
• Plate generously and serve warm — adjust the sauce amount to your taste.

Step 5: Make the Homemade Umami Powder

• Blend ¼ cup salt, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp gochugaru, 2 tbsp peppercorn, 20g dried shiitake and 3g kombu on high until a fine powder.
• Use black peppercorn for a spicer powder, or a mix for a milder one.
• Store in an airtight container for several months.

💡 Tips & Substitutions

📊 Nutrition

Per serving (serves 2 as a generous main)

~550 cal · Protein: 32g · Carbs: 62g · Fat: 18g · Fiber: 6g

Dou Dou (豆豆)

Vegan Chicken Rice — 素雞飯

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 bowls

Course: Main Course

Cuisine: Chinese

Ingredients Method

Ingredients

  

• 1 cup Jasmine rice 茉莉香米 or any rice
• 1 cup Water 清水 for the rice
• 1–2 lb Fava bean tofu 蠶豆豆腐 or extra-firm tofu
• 1½ tbsp Umami powder 鮮味粉 homemade, below
• 1 tsp Smoked paprika 煙燻紅椒粉
• ½ tsp Turmeric 薑黃粉
• ¼ tsp Cayenne pepper 辣椒粉 optional
• 1 tsp Chili oil 辣椒油 omit for oil-free
• 1–2 stalks Green onions 青蔥 finely chopped
• ½ tsp Soy sauce 生抽 for the sauce
• 1 tsp Dark soy sauce 老抽
• 1 tsp Chinese black vinegar 鎮江黑醋 or rice vinegar
• ½ tsp Toasted sesame oil 芝麻油

For the Homemade Umami Powder (optional)

• ¼ cup Salt 鹽
• 2 tbsp Onion powder 洋蔥粉
• 1 tbsp Garlic powder 大蒜粉
• 1 tbsp Gochugaru 韓國辣椒粉 Korean chili powder
• 2 tbsp Peppercorn 胡椒粒 black or mixed
• 20 g Dried shiitake mushrooms 乾香菇
• 3 g Kombu 昆布 seaweed

Method

 

1. Rinse 1 cup of jasmine rice 2–3 times to remove excess starch and drain. Add 1 cup of water and bring to a bare bubble over medium-high heat. Drop to medium-low, stir once, cover and cook for 15 minutes. Turn off the heat and let it steam, covered, for a further 10 minutes.
2. Pat the fava-bean or extra-firm tofu dry with a paper towel. Gently shred it by hand into craggy, bite-size pieces, being careful even with firm tofu. Toss with the umami powder, smoked paprika, turmeric, optional cayenne and chili oil until every shred is coated.
3. Spread the seasoned tofu on a parchment-lined tray so pieces cook evenly. Bake at 425°F (220°C) for about 15 minutes until golden-brown and crisp-edged. Meanwhile, finely chop the green onions and whisk the soy sauce, dark soy sauce, black vinegar and toasted sesame oil into a sauce.
4. Fluff the steamed rice into a large mixing bowl. Add the chopped green onions and roasted tofu, pour over the sauce, and toss until evenly coated. Plate generously and serve warm. For a bonus, blend the umami powder ingredients on high until fine and store airtight for months.

🌱 Why This Dish

In Chinese meatless cooking, dishes that mimic familiar classics are a proud tradition of the temple kitchen — whether using gluten pieces to stand in for poultry or tofu shaped to echo a favourite dish. This rice bowl carries that same playful spirit: it borrows the beloved pairing of protein and steamed rice, then reimagines it entirely with plants. Fava bean tofu (蠶豆豆腐, cán dòu dòu fu) is a rising star in the vegan community, prized for a springy chew that takes to roasting beautifully. Served over steaming jasmine rice (香米), it’s the kind of satisfying, protein-forward bowl that Buddhist and plant-based home cooks alike reach for on busy weeknights — proof that “meat and rice” can be just as comforting without the meat.

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