How to Make Vegetarian Yue Kee Duck Rice (Traditional & Healthy Version)
Vegetarian Yue Kee Duck Rice is a creative, plant-based spin on a Singaporean hawker classic, inspired by the beloved roast duck rice found in kopitiams across the island. Traditionally, Yue Kee Duck Rice showcases succulent, herbal-marinated roast duck served with fragrant rice, tangy achar (pickled vegetables), and a savoury braising sauce. This vegetarian version captures the same rich flavors and comforting textures using wholesome ingredients like marinated tofu or seitan, aromatic spices, and brown rice. A staple in Singapore’s vibrant hawker culture, Yue Kee Duck Rice is synonymous with quick, affordable, and satisfying lunches enjoyed by office workers and families alike. By adapting this dish for a vegetarian diet, you can now savor the nostalgia and depth of local flavors while making a healthier, more sustainable choice. The fusion of robust Chinese herbal notes, umami-rich vegetarian 'duck', and Singaporean-style rice make this a must-try meal for anyone seeking authentic kopitiam fare—with a nutritious twist.
Ingredients
Step-by-step instructions
Step 1 · Cook brown rice according to package instructions
Cook brown rice according to package instructions. Fluff and set aside.
Step 2 · Slice tofu or seitan into thick strips
Slice tofu or seitan into thick strips. Pat dry to remove excess moisture.
Step 3 · Marinate tofu/seitan in a mixture of dark soy sauce
Marinate tofu/seitan in a mixture of dark soy sauce, light soy sauce, and five-spice powder for 10 minutes.
Step 4 · Heat a non-stick pan
Heat a non-stick pan. Pan-sear marinated tofu/seitan on each side until golden brown. Remove and set aside.
Step 5 · In the same pan
In the same pan, sauté garlic, ginger, star anise, and cinnamon stick until fragrant.
Step 6 · Add vegetable stock and any leftover marinade
Add vegetable stock and any leftover marinade. Simmer for 5 minutes to develop the sauce.
Step 7 · Return tofu/seitan to the pan
Return tofu/seitan to the pan, spoon sauce over, and let simmer for 2 minutes. Remove star anise and cinnamon stick.
Step 8 · To serve
To serve, plate brown rice and arrange vegetarian 'duck' slices on top. Drizzle with sauce, garnish with spring onions, and serve with achar on the side.
Why this recipe is healthy
Choosing a vegetarian version of Yue Kee Duck Rice makes this classic hawker favourite lighter and more accessible to a wider range of diets. Using brown rice instead of white increases fiber and micronutrient content, while tofu or seitan offers lean, plant-based protein. The use of minimal oil and plenty of spices enhances the flavor without excess calories, making it a balanced, nutritious meal suitable for weight management and overall health.
A note on tradition
Yue Kee Duck Rice is deeply rooted in Singapore’s hawker tradition, where it is a lunchtime favourite for locals from all walks of life. Originally popularised by Cantonese and Teochew communities, duck rice stalls are fixtures in bustling kopitiams and food courts, often drawing long queues at lunchtime. Vegetarian versions reflect Singapore's multicultural openness and the increasing demand for plant-based meals. This dish is enjoyed year-round, particularly as a quick, hearty, and affordable midday meal.