One-Pot Mushroom & Tofu Rice
35m
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
One-Pot Mushroom & Tofu Rice
35m
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Mix all the sauce ingredients in a bowl and set aside.
- 2Heat oil in a Dutch oven. Sauté spring onion whites and garlic, then add tofu and sauté until lightly golden. Add mushrooms and sauté until softened and lightly browned.
- 3Add Chilli Flakes, Oregano and black pepper. Sauté briefly, then pour in the prepared sauce and mix well.
- 4Add washed basmati rice and toss to coat. Pour in water/stock, adjust salt if needed and bring to a boil.
- 5Cover and cook on low heat for 12 minutes, or until the rice is cooked. Rest covered for 5 minutes, fluff gently and garnish with spring onion greens.
Ingredients
- 1 cup basmati rice
- 150-200 g tofu, cubed
- 200 g mushroom, sliced
- 1/4 cup spring onion, whites, chopped
- to taste spring onion, greens, for garnish (optional)
- 4-5 clove garlic, chopped
- 1 tbsp oil
- 1 tsp chilli flakes
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 3/4 cup water or vegetable stock
- to taste salt (optional)
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli oil
- 1 tsp rice vinegar
Equipment
dutch ovenbowl
