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
Scale
- 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
