• Course

    Main Course

  • Prep time

    25 Mins

  • cook time

    30 Mins

  • servings


  • Author



  • 1 block extra firm tofu
  • 1 cup Lotus Foods Organic White Jasmine Rice
  • 2 tbsp toasted sesame oil
  • ½ cup shiitake mushrooms, cleaned & sliced
  • 1 small crown broccoli, cut into pieces
  • 2 cups baby spinach
  • ½ cup cornstarch
  • pinch salt
  • gochujang sauce
  • 1 carrot, sliced into matchsticks
  • 1 cup bean sprouts
  • scallions chopped, for garnish
  • sesame seeds, for garnish

product used in the recipe

Organic White Jasmine Rice

  • 1

    Press tofu with a clean dish towel to remove as much water as possible.

  • 2

    Cook rice per directions on package.

  • 3

    Meanwhile, heat 2 tsp sesame oil in an 8” cast-iron skillet over medium heat. Take turns sautéing the mushrooms, broccoli, and spinach. Remove vegetables and set aside.

  • 4

    Cut tofu into cubes or thin rectangles. Add to a large bowl with cornstarch and salt and toss well. Add 1 tbsp sesame oil to skillet and pan fry until crispy. Once evenly browned on all sides, coat with gochujang sauce in the skillet. Remove tofu and wipe out skillet.

  • 5

    Coat skillet with sesame oil. Press cooked rice into bottom of pan and heat on medium until bottom of the rice browns. Add back crispy tofu and sautéed veggies and drizzle with extra sauce.

  • 6

    Top with sliced carrots and bean sprouts, and garnish with scallions and sesame seeds. Be careful of the hot skillet when serving!

product used in the recipe

Organic White Jasmine Rice