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Soy Sesame Mushroom Spinach Rice Bowl
40m$12.44

Soy Sesame Mushroom Spinach Rice Bowl

A vegan Korean-inspired rice bowl with tofu, cremini mushrooms, baby spinach, carrots, and green onions. A simple soy sesame sauce brings savory, nutty flavor using common grocery-store ingredients.

  • Korean-inspired
  • plant-based
  • rice bowl
  • simple
  • soy sesame
  • Vegan
Bundle it with similar meals
15 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

extra-firm tofu, drained and cut into 3/4-inch cubes · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cremini mushrooms, sliced · 8 Ounce

Kroger® Sliced Baby Bella Mushrooms

100%

In recipe$2.99
To buy$2.99
Details
8 oz$2.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

green onions, thinly sliced · 4 Count

Green Onions

67%

In recipe$0.86
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

long-grain white rice, rinsed · 1.5 Cup

Kroger® Enriched Long Grain White Rice

31%

In recipe$0.56
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

carrots, peeled and cut into matchsticks · 5 Ounce

Carrots

31%

In recipe$0.53
To buy$1.69
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

garlic, minced · 3 Count

Garlic

Sale

30%

In recipe$0.15
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

low-sodium soy sauce · 0.25 Cup

Kikkoman® Less Sodium Soy Sauce

20%

In recipe$0.60
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

toasted sesame oil · 2 Tablespoon

International Collection Toasted Sesame Oil

12%

In recipe$1.16
To buy$9.79
Details
International Collection · 8.45 fl oz$9.79 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

neutral vegetable oil · 1.5 Tablespoon

Kroger® 100% Pure Vegetable Oil

2%

In recipe$0.08
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

brown sugar · 1 Tablespoon

Kroger® Light Brown Sugar

1%

In recipe$0.03
To buy$2.29
Details
Kroger · 32 oz$2.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

water · 2.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$12.44

· only what you use

$3.11

per serving · 4 servings

You pay at checkout$32.10
39% used in this recipe$19.66 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-2 1/4 cups
  • long-grain white rice-1 1/2 cups
  • extra-firm tofu-14 oz
  • cremini mushrooms-8 oz
  • baby spinach-5 oz
  • carrots-5 oz
  • green onions-4 stalk
  • low-sodium soy sauce-1/4 cup
  • toasted sesame oil-2 tablespoons
  • neutral vegetable oil-1 1/2 tablespoons
  • garlic-3 cloves
  • brown sugar-1 tablespoon
1
Prep rice, tofu, vegetables, and sauce
Cutting Board
Chef’s knife
Measuring cups and spoons
Small mixing bowl
Clean kitchen towel

Rinse the white rice until the water runs mostly clear, then pat the tofu very dry and cut it into cubes. Slice the mushrooms and green onions, cut the carrots into matchsticks, mince the garlic, and whisk the soy sauce, sesame oil, brown sugar, and garlic together.

Keep fingers tucked and the knife blade angled away while slicing vegetables and cubing tofu.

1 1/2 cups white rice
14 ounces tofu
8 ounces cremini mushrooms
4 Count green onion
5 ounces carrot
3 Count garlic
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
2
Cook the rice
Medium saucepan with lid

Combine the rinsed rice and water in the saucepan. Bring to a boil, cover, reduce heat to low, cook for 15 minutes, then rest covered for 5 minutes and fluff.

Lift the lid away from your face and hands to avoid burns from trapped steam.

1 1/2 cups white rice
2 1/4 cups Water
3
Brown the tofu
Large nonstick skillet

Heat the vegetable oil in the skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden on most sides, about 8 to 10 minutes; transfer to a plate.

Pat tofu very dry before adding it to hot oil to reduce splattering.

1 1/2 tablespoons vegetable oil
14 ounces tofu
4
Cook the vegetables
Large nonstick skillet

Add the mushrooms and carrots to the same skillet. Cook, stirring often, until the mushrooms are lightly browned and the carrots are crisp-tender, about 5 to 6 minutes.

8 ounces cremini mushrooms
5 ounces carrot
5
Finish tofu and vegetables
Large nonstick skillet

Return the tofu to the skillet and add the spinach, sauce, and half of the green onions. Toss gently until the baby spinach wilts and the sauce lightly coats everything, about 1 to 2 minutes.

5 ounces spinach
2 Count green onion
6
Assemble and garnish

Divide the fluffy white rice among bowls. Spoon the soy sesame tofu and vegetables over the rice and finish with the remaining green onions.

2 Count green onion
7

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