This Brown Rice with Tofu, Dried Mushrooms and Baby Spinach is a no-fuss, no-mess easy weeknight fix. If you don't have a rice cooker, it works just as well on the stovetop; just follow the cooking instructions for the rice. I always substitute fresh for dried mushrooms, but I'll leave that up to you. And if you're avoiding wheat, make certain you're using a gluten-free soy sauce.
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Brown Rice with Tofu, Dried Mushrooms and Baby Spinach
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 ½ cups short-grain brown rice
- ½ ounce sliced dried shiitake mushrooms
- 8 ounces extra-firm tofu, drained and cut into ¾-inch cubes
- 1 tablespoon finely chopped peeled fresh ginger
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon coarse salt
- 3 ounces baby spinach (about 4 ½ cups)
- ½ cup finely chopped scallions (about 6), white and pale-green parts only
- ¼ cup loosely packed fresh cilantro, finely chopped
- 2 tablespoons plus 1 teaspoon low-sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
Instructions
- Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, red pepper flakes, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
- Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1
- Sodium: 436
- Fat: 6
- Carbohydrates: 62
- Fiber: 5
- Protein: 13
- Cholesterol: 0
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