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Ingredients

  • 5 oz extra firm tofu, pressed
  • 1 cup mushrooms, destemmed & sliced
  • ¼ cup water
  • 2 tbsp safflower oil
  • 1 small onion, diced
  • 1 tbsp fresh ginger, minced
  • 1 scallion sliced, separate white ends from green tops
  • 1 tbsp fresh garlic, minced
  • 1 bell pepper, diced
  • ¼ zucchini, diced
  • 1 carrot, diced
  • 1 bunch asparagus, trimmed & diced
  • 1 Lotus Foods Organic Brown Jasmine Rice Heat & Eat Pouch
  • ½ tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • fresh ground pepper, to taste
  • sriracha, optional

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

  • 1

    Press tofu to remove excess water, slice into two slabs. Place a layer of paper towels on a cutting board under the first slab. Place another layer of paper towel on top, then add second slab of tofu. Add another layer of paper towels and cover with a skillet. Allow to rest for 10 mins.

  • 2

    While tofu is pressing, add mushrooms and water to a wok or large skillet. Simmer until the water has nearly cooked off (~5 mins).

  • 3

    Add safflower oil and onion to the mushrooms. Sauté until onions are soft (3-5 mins).

  • 4

    Add ginger, scallion whites and garlic and cook until fragrant (~1 min).

  • 5

    Add tofu and break apart with a wooden spoon. Then add peppers, zucchini, carrots and asparagus, toss to coat and allow to sit for 1 min. Toss again and allow to sit for another minute.

  • 6

    Prepare rice per directions on package.

  • 7

    Push tofu and vegetables to the side of the pan. Add rice to empty side and allow to sit for 1 min. Toss rice and allow to sit for another minute.

  • 8

    Combine tofu, vegetables, and rice and add sesame oil and soy sauce. Toss to combine and allow to sit for 1 min. Toss again and remove from heat.

  • 9

    Serve immediately with scallion greens, fresh ground pepper and sriracha, if desired.

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

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