• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    20 Mins

  • servings

    2

  • Images by

    @herbivoreskitchen

Ingredients

  • 5 oz extra firm tofu pressed
  • 1 cup mushrooms destemmed and 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 and diced
  • 1 Lotus Foods Organic Brown Jasmine Heat & Eat Rice Pouch
  • ½ tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • Fresh ground pepper to taste
  • Sriracha optional
  • 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.