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Braised Mushroom & Tofu Rice Bowl

You can also vary the vegetables. Spinach works well in place of the pak choi. You can also add a handful of cashews or peanuts towards the end of the tofu frying phase for extra protein


120g sushi rice

1 tablespoon sunflower oil

1 teaspoon sesame oil

200g mushrooms - torn into chunks

250g firm tofu - torn into chunks

2 tablespoons hoisin sauce

2 tablespoons chili garlic sauce (I use Lee Kum Kee)

4 tablespoons light soy sauce

Juice of half a lime

1 teaspoon garlic and ginger paste

A handful of mange tout

2-3 heads of Pak Choi - cut into large chunks

3 spring onions - sliced

Crispy chili in oil

Black sesame seeds

Sushi or pickled ginger

Wash the rice in 3-4 changes of water to remove much of the starch, then cover with 2cm of water, bring to the boil and simmer until holes form on the surface of the rice. Remove from the heat, cover and leave until the rest of the dish is ready

Heat the oils in a large frying pan or wok (you need somehting with a lid). When hot, add the mushrooms and tofu and stir fry over a high heat until the tofu is browned - this may take longer than you think

Meanwhile, mix the hoisin, chili garlic sauce, soy sauce, lime juice and garlic and ginger paste in a small bowl, then add to the wok. Stir to coat the mushrooms and tofu with the sauce, then add the mange tout, pak choi and spring onions, stir, cover and reduce the heat to allow the greens to cook in the steam. Leave for 7-8 minutes until everything is tender

To serve, divide the rice between two bowls, then top with the tofu and vegetables. Add a teaspoon or more of the crispy chili, scatter a few black sesame seeds over and top with pickled ginger