Korean · Dinner
Korean Rice with Braised Tofu and Mushroom
Warm short-grain rice topped with pan-seared tofu and shiitake mushrooms braised in a soy, garlic and sesame sauce until glossy and tender. Finished with scallion and a drizzle of sesame oil, the dish balances savoury depth with a light sweetness, served as a simple one-bowl vegetarian meal.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
432Calories
19.8gProtein
18.4gFat
47.6gCarbs
8.9gSugar
4.1gFiber
1180mgSodium
0mgChol
2.9gSat Fat
610mgPotassium
190mgCalcium
3.8mgIron
0mcgVitamin B12
3.2mgVitamin C
vegetarian
vegan
low-calorie
rich-umami
thirty-min-meals
vegan
Instructions
1
Prep
Pat the tofu dry with a paper towel. Slice the shiitake mushrooms, mince the garlic, and thinly slice the scallion.
2
Sear
Heat the vegetable oil in a nonstick skillet over medium-high heat. Sear the tofu 3–4 minutes, turning occasionally, until golden and firm on most sides.
3
Braise
Add mushrooms and garlic to the skillet and sauté 2–3 minutes until softened. Stir in soy sauce, sugar, sesame oil and vegetable stock. Reduce heat to medium-low and braise uncovered 8–10 minutes until the sauce thickens and clings to the tofu.
4
Plate
Spoon rice into a bowl, top with braised tofu and mushrooms, scatter scallion and sesame seeds over the top, and finish with a drizzle of sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 5.6 oz160g shiitake mushroom
- 1 1/2 cup300g cooked short-grain white rice
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp sesame oil, plus extra for drizzling
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 1/2 cup120ml vegetable stock
- 2 tsp2 tsp vegetable oil, for searing
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
