40mSoy 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.
- Energy
- 529 calories per serving
- Protein
- 20.2 g per serving
- Carbs
- 72.6 g per serving
- Fat
- 17.8 g per serving
- Sodium
- 668 mg per serving
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Cook this recipe
- water-2.25 cups
- long-grain white rice-1.5 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-0.25 cups
- toasted sesame oil-2 tbsp
- neutral vegetable oil-1.5 tbsp
- garlic-3 cloves
- brown sugar-1 tbsp
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.
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.
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.
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.
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.
Divide the fluffy white rice among bowls. Spoon the soy sesame tofu and vegetables over the rice and finish with the remaining green onions.
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