Asian Inspired Egg, Veggie, and Tofu Rice Bowl
I read Heidi’s Shichimi Mushroom Rice Bowl post over at 101 Cookbooks a few weeks ago and it’s been on my mind ever since. It seemed like a really easy, healthy dinner which was perfect after a weekend of splurging and Superbowl food. I don’t have Shichimi spice mix, but I had a few things I thought would go well together, and was happy with the result. Feel free to adapt to what you’ve got on hand or what you like. Below is just what I happened to have and use. I topped it with a poached egg because… I felt like it! And it was yumm.
Asian Inspired Egg, Veggie, and Tofu Rice Bowl (makes 3 servings)
16-20 oz Baby Spinach
1 package Extra Firm Tofu, cubed
2-3 cups Sliced Mushrooms (I used Shitake and Baby Bella)
2 cups cooked Brown, Wild, or Mixed Rice
4 Tbsp Olive Oil
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Seeds
1 tsp Red Pepper Flakes
1 tsp Ground Ginger
1/2 tsp Garlic Granules
Put a small pot of water on to boil for the poached eggs. Drain and squeeze extra moisture from the tofu. Heat up a wok and a separate small frying pan with 2 Tbsp Oil each. Add the tofu to the wok and begin to saute. Fry the mushrooms in the pan, over medium heat, watching for them to soak up and then give back the oil. Add the vinegar and allow some to evaporate, then toss in the sesame seeds, stir for another 30 seconds or so and then turn off the heat.
Meanwhile, after the tofu begins to heat up, add the spinach to the wok, along with the soy sauce and seasonings, and saute until wilted and tender. Heat up the rice, if it’s not hot already. Plate the spinach/tofu mix, the rice, and the mushrooms, just before slipping the eggs into the simmering water to poach. For tips on poaching eggs, check out Deb’s post at Smitten Kitchen. Scoop the eggs onto the plate, grind some salt and pepper over if desired, and you’re good to go!
Filed under: healthy, supper, veggie | 4 Comments