YOUR SOLIN GENERATED RECIPE
Crispy Jackfruit 'Duck' with Ginger-Scallion Rice
A creative, savory dish that pairs crispy jackfruit with protein-boosting tofu and a perfectly aromatic ginger-scallion rice. The dish offers a delightful contrast of textures—from the airy, fruit-based 'duck' to the golden-crisp tofu and fluffy rice—while a light egg enriches the protein profile. Each bite is uplifted by a medley of fresh ginger, scallions, and a hint of garlic, finished with a tangy soy-sesame dressing, making it a balanced, flavorful option for any meal.
INGREDIENTS
140g canned young green jackfruit (drained)
250g extra-firm tofu
1 large egg
1 egg white
0.5 cup cooked jasmine rice
1 tsp olive oil
1 tbsp minced fresh ginger
0.25 cup sliced scallions
1 clove minced garlic
1 tbsp soy sauce
1 tsp rice vinegar
0.5 tsp sesame oil
PREPARATION
Drain and shred the young green jackfruit using two forks, removing any tough core pieces.
Press the tofu lightly to remove excess water. Cut into bite-sized cubes.
In a bowl, combine the jackfruit and tofu with soy sauce, rice vinegar, minced garlic, and minced ginger. Let marinate for 10-15 minutes to absorb the flavors.
While marinating, prepare the ginger-scallion rice by gently tossing the warm cooked jasmine rice with sliced scallions and a drizzle of sesame oil. Set aside.
Heat olive oil in a nonstick pan over medium heat. Add the marinated jackfruit and tofu mixture, and sauté until the edges get crispy and golden, about 6-8 minutes.
In a separate small pan, lightly fry the egg and egg white together until the whites are set but the yolk remains slightly runny, seasoning lightly with salt if desired.
To assemble, serve the crispy jackfruit and tofu over a bed of ginger-scallion rice, and top with the fried egg. Garnish with extra scallions or a sprinkle of chili flakes if you like an added kick.