Baked Tempeh Chop Rice

Name: Baked Tempeh Chop Rice
Cuisine: Chinese
Ingredients: 1 Tbsp vegan Worcestershire sauce; 2 Tbsp tomato paste; 1 tsp raw cane or granulated sugar; 1 tsp salt; ½ cup [120 ml] neutral oil; 1 tsp raw cane or granulated sugar; 1 Tbsp ground flaxseed meal mixed with 3 Tbsp water; 1 Tbsp ground flaxseed meal mixed with 3 Tbsp water; 1½ cups [135 g] shredded vegan mozzarella cheese; ½ cup [70 g] cornstarch; ½ tsp sesame oil; ½ tsp cooking wine; 1 Tbsp soy sauce; 1 tsp maple syrup; Scrambled “Egg”; 1 Tbsp neutral oil; ½ tsp smoked paprika; ⅛ tsp white pepper powder; 2 garlic cloves, minced; 3 or 4 plum tomatoes, quartered; 3 cups [600 g] cooked rice; ½ small onion, thinly sliced

Gook Tin Bui Pa Faan

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

This Soy Sauce Western dish is usually a fried pork cutlet laid on top of a simple fried rice, smothered with tomato sauce and baked with cheese. Like many Hong Kong comfort foods with a combination of Western influences and Chinese nuances, this was popularized in cha chaan tengs.

Ingredients

For the Tempeh

One 8 oz [225 g] package tempeh
1 Tbsp soy sauce

Asia
Hong Kong (China)
Lunch
Vegan

Method

Prepare the tempeh

Cut the tempeh in half crosswise. Fill a small saucepan with water and bring it to a boil on high heat. Add the tempeh and boil for 7 to 8 minutes to soften. Drain and set aside. In a shallow, flat-bottomed dish that is big enough to hold the tempeh, combine the remaining tempeh ingredients. Use a sharp knife to lightly score the tempeh ¼