Stir-fried Roasted Eggplant & Minced Tofu (Vegan Cha Traop)

Vegan Borbor (Cambodian Rice Porridge)

Serves: 2

Good For: Lunch, Dinner

Vegan

This is a vegan version of Cha Traop Dot, a traditional Cambodian dish made from stir-fried roasted eggplant with minced pork or prawn along with palm sugar to create a distinct sweet, savoury and smoky taste. In our recipe, we’ve replaced the minced pork for minced Tofu and served it with our organic semi-milled jasmine rice, giving you a meat-free and wildlife-friendly alternative to enjoy. 

Brown Rice with Roasted Chickpeas
Ingredients
  • 2-3 large Eggplants
  • 120g of Extra-firm Tofu
  • 4 Cloves of Garlic (minced)
  • 3 tbsp of Soy Sauce
  • 2 tbsp of Palm or Brown Sugar
  • 3 tbsp of Olive Oil
  • 2 cups of Semi-Milled Jasmine Rice
  • 2 tbsp of Chopped Spring Onion
  • 1 tbsp of Chopped Red Chillies
  • Fresh Coriander
    Method

    For the Semi-Milled Jasmine Rice: 

    • Rinse and Strain rice and combine with 2 cups of water in a pot.
    • Turn on the stove on a high heat, bring to a boil.
    • Immediately reduce to the lowest heat and cover.
    • Simmer for 25 minutes so that all of the water is absorbed
    • Turn off stove and leave pot covered for 5 minutes before serving

    For the Stirfry: 

    • Turn on oven at 400c
    • Coat both eggplants with olive oil and place on the tray. Roast for 40 minutes (turn them after 20 minutes)
    • Crumble tofu with your hands and place in a bowl with minced garlic and 2 tbsp of soy sauce. Marinate for 30 minutes
    • Remove eggplants from the oven and set aside to cool. Once cool, use a knife to carefully cut the eggplant in half lengthways. Use a spoon to scoop out the eggplant (keep the skin for serving).
    • Add 1 tbsp of oil to a wok and put on the stove on a medium heat. Add the tofu and garlic and cook for 3 minutes. Add red chillies, 1 tbsp of soy sauce, 2 tbsp of palm sugar, 1 tbsp of spring onion and cooked eggplant. Continue to stir fry for 2-4 minutes. 
    • Carefully place your eggplant and tofu mix onto the eggplant skin. Add remaining chopped spring onion and fresh coriander and serve with the rice.
      Vegan Borbor (Cambodian Rice Porridge)

      Featured Product

      Brown IBIS Rice 500g

      Semi-Milled IBIS Rice

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      ©2019 IBIS Rice Conservation Co., Ltd.