Rice Bowl with Tofu Puffs, Zucchini and Carrots

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OMG, today is one of those spontaneous I just had to make this days, because my awesome mummy bought some tofu puffs! Be sure you serve this with brown rice!

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I wanted to try these out as I LOVE the taste but never actually cooked it. It’s one of my typical Asian type of veggie dish with rice, but hey, it makes vegetables taste really awesome!

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You can easily buy tofu puffs in Asian grocery stores, but feel free to substitute with tempeh or anything else you like.

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Rice Bowl with Tofu Puffs, Zucchini and Carrots

2 cloves garlic
4 large shiitake mushrooms, pre-soaked
1 tablespoon extra light olive oil
1 medium carrot
1/4 teaspoon Himalayan/sea salt
1 medium-small zucchini
1 small (or 1/2 medium) red bell pepper
1 cup tofu puff
2 tablespoons white cooking wine
1 tablespoon cornstarch
1 tablespoon nutritional yeast
1 teaspoon sesame oil
1/4 teaspoon Himalayan/sea salt
3/4 cup water
1 teaspoon soy sauce
1-2 large stems kale
A few sprinkles ground pepper
A few sprinkles black and white sesame seeds

Be sure you have soaked the shiitake mushrooms in water for at least 5 hours, then wash it thoroughly with water and drain well. Then, slice them up very thinly.

Chop the garlic cloves into small pieces, then put it in a big saucepan or frying pan with the shiitake mushrooms and olive oil. Turn the heat to medium high-high (5-6 or 6), allow it to heat up, and saute the mushrooms, garlic and oil for about 4 minutes.

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Meanwhile, dice the carrot into tiny cubes and add them in afterwards. Saute everything for about a minute, and add the 1/4 teaspoon salt. Saute for a further 6 minutes or so until the carrots soften a little.

Slice the zucchini in thin, round slices, chop the red bell pepper in small strips, and prepare the tofu puffs as well.

Add the zucchini, red bell pepper and tofu puff, and keep stirring and cooking.

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Immediately mix together the white cooking wine, cornstarch, nutritional yeast, sesame oil and the remaining 1/4 teaspoon salt together in a small bowl.

Add that in, along with the water and soy sauce. Cook and stir for another 5 minutes.

Chop the kale in small bite sized pieces and toss it in at the very end, cook until the kale is soft for about 2 minutes and turn the heat off. Finally, garnish with a little pepper and sesame seeds.

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Rice Bowl with Tofu Puffs, Zucchini and Carrots
Serves: 2
 

Ingredients
  • 2 cloves garlic
  • 4 large shiitake mushrooms, pre-soaked
  • 1 tablespoon extra light olive oil
  • 1 medium carrot
  • ¼ teaspoon Himalayan/sea salt
  • 1 medium-small zucchini
  • 1 small (or ½ medium) red bell pepper
  • 1 cup tofu puff
  • 2 tablespoons white cooking wine
  • 1 tablespoon cornstarch
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sesame oil
  • ¼ teaspoon Himalayan/sea salt
  • ¾ cup water
  • 1 teaspoon soy sauce
  • 1-2 large stems kale
  • A few sprinkles ground pepper
  • A few sprinkles black and white sesame seeds

Instructions
  1. Be sure you have soaked the shiitake mushrooms in water for at least 5 hours, then wash it thoroughly with water and drain well. Then, slice them up very thinly.
  2. Chop the garlic cloves into small pieces, then put it in a big saucepan or frying pan with the shiitake mushrooms and olive oil.
  3. Turn the heat to medium high-high (5-6 or 6), allow it to heat up, and saute the mushrooms, garlic and oil for about 4 minutes.
  4. Meanwhile, dice the carrot into tiny cubes and add them in afterwards. Saute everything for about a minute, and add the ¼ teaspoon salt. Saute for a further 6 minutes or so until the carrots soften a little.
  5. Slice the zucchini in thin, round slices, chop the red bell pepper in small strips, and prepare the tofu puffs as well.
  6. Add the zucchini, red bell pepper and tofu puff, and keep stirring and cooking.
  7. Immediately mix together the white cooking wine, cornstarch, nutritional yeast, sesame oil and the remaining ¼ teaspoon salt together in a small bowl.
  8. Add that in, along with the water and soy sauce. Cook and stir for another 5 minutes.
  9. Chop the kale in small bite sized pieces and toss it in at the very end, cook until the kale is soft for about 2 minutes and turn the heat off. Finally, garnish with a little pepper and sesame seeds.


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