How to Make Vegetarian Soy Sauce Duck with Rice (Traditional & Healthy Version)

Name: How to Make Vegetarian Soy Sauce Duck with Rice (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300g Firm tofu (pressed and sliced, acts as mock duck); 2 cups Cooked jasmine rice (fragrant local rice); 3 tbsp Light soy sauce (use low-sodium for a healthier option); 1 tbsp Dark soy sauce (adds colour and depth); 1 tsp Five-spice powder (classic Chinese spice blend); 1 Star anise (local spice); 1 small stick Cinnamon stick (adds warmth); 3 cloves Garlic (minced); 1 thumb-sized piece Ginger (sliced); 1 tsp Brown sugar (or palm sugar, for balance); 2 stalks Spring onions (sliced, for garnish); 1 tsp Sesame oil (for aroma)

Vegetarian Soy Sauce Duck with Rice is a beloved staple in Singapore's vibrant hawker culture, reimagined for those seeking a plant-based option. This dish pays homage to the classic Soy Sauce Duck, often savoured at bustling kopitiams and hawker centres across the island. Traditionally, soy sauce duck is prized for its aromatic, savoury gravy and tender meat, served over fluffy jasmine rice. Our vegetarian version uses meaty tofu 'duck' to capture the same rich, umami flavours while keeping the dish light and health-conscious. Singaporean cuisine is a melting pot of Chinese, Malay, and local influences, and this fusion adaptation reflects the city’s innovative spirit. The sauce balances sweet, salty, and aromatic notes, thanks to local spices like star anise and cinnamon. Whether you’re a vegetarian, flexitarian, or simply aiming for healthier lunch options, this dish brings you the comforting taste of Singapore with a nutritious twist. It's perfect for anyone looking to enjoy authentic Singaporean flavours without compromising on health.

35 min total2 servingsMedium690 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Press and slice firm tofu into thick pieces to resemble duck portions

Press and slice firm tofu into thick pieces to resemble duck portions. Pat dry to remove excess moisture.

Step 2 · In a non-stick pan

In a non-stick pan, heat a little sesame oil. Pan-fry tofu slices until golden brown on both sides. Set aside.

1 min

Step 3 · In the same pan

In the same pan, sauté garlic and ginger until fragrant. Add star anise and cinnamon stick, stirring for 1 minute.

Step 4 · Add light soy sauce

Add light soy sauce, dark soy sauce, five-spice powder, and brown sugar. Pour in 1/2 cup water. Bring to a simmer.

7 min

Step 5 · Return fried tofu slices to the pan

Return fried tofu slices to the pan. Spoon sauce over tofu, cover, and simmer on low heat for 5-7 minutes until sauce thickens and tofu absorbs flavours.

Step 6 · Serve tofu 'duck' over warm jasmine rice

Serve tofu 'duck' over warm jasmine rice, drizzle with extra sauce, and garnish with spring onions.

Why this recipe is healthy

Choosing tofu over duck significantly reduces saturated fat and cholesterol, making this dish suitable for those watching their heart health or calories. Pan-frying in minimal oil keeps the recipe light, and using fresh aromatics boosts flavour without excess sodium or artificial additives. This adaptation allows you to enjoy authentic Singaporean hawker flavours in a health-conscious, vegetarian way.

A note on tradition

Soy Sauce Duck with Rice is a regular feature at traditional Singapore kopitiams and hawker stalls, especially in districts with strong Chinese influence. While the classic version uses duck, vegetarian adaptations are increasingly popular in modern Singapore due to growing health and environmental awareness. The dish is typically enjoyed as a hearty lunch and showcases the seamless fusion of Singaporean Chinese culinary heritage and innovative plant-based trends.

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