Mushroom Tofu Rice Bowl
Welcome to episode 4 of my leftover rice series! This is something so simple but soo comforting and delicious, perfect for now that its getting colder. Aromatic hot broth poured over rice, mushrooms and tofu. Heaven!
Serves: 1
25
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
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Ingredients:
- 250g leftover rice
- 300ml veg stock
- 3 inch piece ginger
- 2 garlic cloves
- 4-5 sprigs spring onion
- 1 red chilli
- Handful shitake mushrooms
- Soya sauce
- Tofu crumbs (checkout Blackened Tofu for how to make this)
- Spring onion (for garnish)
🔄Natalia Rudin's Suggested Substitutes
Veg stock chicken stock or mushroom broth
Shitake mushrooms button mushrooms or oyster mushrooms
Tofu crumbs tempeh crumbles or seitan crumbles
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