Vietnamese Bo Bun with White Jasmine Rice

Stir Fry Teriyaki Mushrooms


Good For: Lunch, Dinner


Fresh and full of flavours, you are going to love our vegan version of a Bo Bun with tofu and our organic & wildlife-friendly White Jasmine Rice!


Serves 2

Stir Fry Teriyaki Mushrooms

For Rice Bowl

  • 2 cups of White IBIS Rice (see cooking instructions)
  • 1 carrot (grated)
  • 1 cucumber (sliced)
  • 1/2 lettuce (sliced and some full for the garnish)
  • Mint (sliced and some full for the garnish)
  • 20g peanuts (crushed)
  • 1 tbsp vegan fish sauce
  • White sesame seeds

For marinated tofu

  • 450g tofu
  • 2 tsp of sugar
  • 2 tsp sesame oil
  • 1 lime juice
  • Salt & pepper
  • 2 tsp soy sauce

For the Tofu 

  • Press liquid out of tofu and cut into slices.
  • Mix all the tofu marinade ingredients in a bowl.
  • Add tofu to the marinade and coat.
  • Cover and leave in the fridge for 2 hours.
  • In a pan, add the tofu and the marinade sauce. Sauté on each side on medium-high heat until golden brown (add more sesame oil if necessary). Remove tofu from the pan and set aside.

Bowl preparation

  • In a bowl, add 2 to 3 leaves of lettuce, the hot cooked White IBIS Rice.
  • Top up with grated carrots, sliced cucumber, crushed peanuts and white sesame seeds.
  • Add the soy sauce and fish sauce.
  • Garnish with a few mint leaves and enjoy!

Featured Product

Brown Jasmine Rice 500g

White Jasmine Rice

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