Vegetarian Japanese Mushroom & Tofu Rice Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 7 oz Firm tofu
• 1 cup Mixed mushrooms (shiitake, enoki, button)
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 2 cups Cooked jasmine rice
• 1 stalks Green onions
• 1 clove Garlic
• 1 inch piece Ginger
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. Press and cut the tofu into cubes. Sauté in a pan with 1 tbsp sesame oil until golden. Remove and set aside.
2. In the same pan, add minced garlic and grated ginger; cook until fragrant.
3. Add sliced mushrooms to the pan and stir-fry until tender.
4. Pour in soy sauce and cook for another 2 minutes, coating the mushrooms and tofu.
5. Warm the cooked rice and divide into four bowls.
6. Top each bowl with the mushroom and tofu mixture.
7. Slice green onions and sprinkle over the bowls along with sesame seeds.
8. Serve immediately for a hearty, vegetarian Japanese rice bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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