Umami Tofu & Mushroom Rice Bowls
2
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
Tofu, Rice & GrainsOccasion
Quick & EasyIngredients
- 1 cup cooked rice
- 1 block 14 oz firm tofu, pressed and cubed
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 5 ounces mushrooms shiitake or cremini, sliced
- 1 tablespoon avocado oil
- 3 tablespoons San-J Umami Tamari Splash
- 6 ounces shelled and steamed edamame
- 1 green onion sliced (for garnish)
- 1 teaspoon sesame seeds for garnish
- Chili crisp optional
Directions
- Heat avocado oil in a pan over medium heat. Toss tofu cubes with garlic powder and pepper and cook for 3-4 minutes per side until golden. Remove from the pan and set aside.
- Add the mushrooms to the pan, increase the heat to medium-high, and cook for another 5 minutes or until they have released their liquid and are tender. Add the tofu back to the pan.
- Drizzle San-J Umami Tamari Splash over the tofu and mushrooms, stirring to coat. Cook for 1 more minute.
- Serve over rice with edamame and garnished with green onion and sesame seeds. Drizzle with chili crisp if desired.
