Asian style basil mushroom rice topped with crunchy cubed tofu - simple, sweet, spicy, yummy: all-in-one recipe to make on a busy day with basic pantry staples.
One of my most favorite vegetarian dinner recipes (that is also naturally vegan!). Comes together in just 20 minutes and made with just a few, yet awesome pantry ingredients giving you an amazing Chinese style (Asian inspired) meal that is so quick and easy!
Okay, someone needs to really tell me that there is more to veggies than mushrooms! And while you are at it, can you also tell me that there is more to cuisines than just Asian? If you are like me and you love a good Asian inspired meal and co-incidentally also have fallen in love with tofu, then please keep reading to learn how to make the best basil mushroom rice ever!
Here is what we have: very basic garlic, oil, mushroom situation. Then chopped peppers join the party. Saltiness comes in the form of soy sauces. Sriracha does the spice work. Sweetness taken care by brown sugar. Throw in some rice and some vegetable stock (substitute in recipe card!). Now add in some fresh basil for that extra flavour and this is what you get 😀
Easy, delicious fragrant rice that has so much flavor! Mushrooms and bell peppers that are so well caramelised in those Asian sauces, plus that basil (please use fresh leaves) that take this rice recipe to another level.
I am sorry, you thought the party was over? The guest of honor makes its entry in the form of crunchy bite sized cubed tofu, that is cooked until crispy in a little bit of oil. Add in some light soy sauce for that extra coating of flavour and colour.
All of this done while your rice is cooking (did I mention less than 10 mins!). If using another pan is too much for you, feel free to bake the tofu instead of pan frying it. Here is the detailed blog post on how to make crunchy baked tofu in the oven. I promise, its equally awesome.
Add it on top of your basil rice bowl or mix it all together - you do you. There it is: your Asian Basil Rice with Mushrooms, Tofu and Peppers is ready! Bon Appétit.
Pack it for lunch, or make it for dinner for meatless Monday, this delicious vegetarian and vegan recipe is definitely on my weekly menu now. Should I be embarrassed to share how I made an Asian breakfast burrito out of this recipe for Asian Basil Rice with Mushrooms, Tofu and Peppers. I guess not.
More rice recipes to try from the blog:
- ginger garlic vegetable fried rice
- one pot garlic butter mushroom rice
- peanut sauce tofu and broccoli rice bowls
- authentic Indian cumin rice (jeera rice)
Asian Basil Rice with Mushrooms, Tofu and Peppers
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian/ Chinese
- Diet: Vegan
Description
Asian style basil mushroom rice topped with crunchy cubed tofu - simple, sweet, spicy, yummy: all-in-one recipe to make on a busy day with basic pantry staples.
Ingredients
- 1 cup rice
- 1 cup water
- 1 cup vegetable stock (see note 1)
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp sriracha
- 2 tbsp brown sugar
- 1 1/2 cup chopped basil leaves
- 2 tbsp oil
- 1 tbsp garlic
- 200 grams mushrooms
- 1 cup mixed cubed bell pepper (red and yellow)
- 200 grams tofu (cubed)
- salt
- pepper
Instructions
- To a pan, add 2 tbsp oil and let heat on medium flame. Add garlic, mushrooms and pepper and cook for 2-3 minutes.
- Reduce the flame to low and add dark soy sauce, sriracha, brown sugar and 1 tbsp light soy sauce (reserve another 1 tbsp for later) and mix well with the cooked mushrooms and peppers.
- Add rice, vegetable stock, salt, water. Cover and cook for 9-11 minutes.
- While the rice is cooking, take another pan and add remaining 1 tbsp of oil to it. Add cubed tofu and sprinkle salt and pepper over it. Let cook on medium low flame until the tofu gets a light golden crispy coating. Now add remaining 1 tbsp of light soy sauce and toss the tofu until all cubes are nicely coated with the soy sauce. Turn off the flame and keep tofu aside. Alternatively, you can also bake the tofu - click here.
- Turn off the flame and add the chopped basil leaves while the rice is very hot. Mix well until all leaves are wilted and rice is fragrant.
- Add crunchy soy tofu to the rice, mix well and serve.
Notes
- If you are not able to find vegetable stock, then simply use water and add 1 cube of stock - this is the brand I use.
Keywords: vegan, vegetarian, rice, recipe, quick, easy
Leave a Reply