Tofu, Bok Choy and Portobello Mushroom Fried Rice
- 2 Tbsp kecap manis
- 1/2 tsp sesame oil
- 1/2 tsp reduced-sodium soy sauce
- 1/2 tsp Sriracha, or more to taste
- 2 tsp canola oil
- 1 head bok choy, trimmed, cut into 1-inch slices
- 1/2 red onion, cut into large dice
- 2 cloves garlic, peeled and sliced
- 8 oz cubed extra-firm tofu
- 2 portobello mushroom caps, cut into 1-inch pieces
- 1 egg, lightly scrambled
- 1-1/2 cups cold cooked rice
- This recipe is vegetarian
- Produce
- Bok choy (1 head)
- Garlic (2 cloves)
- Portobello mushroom caps (2)
- Red onion, large (1/2)
- Condiments
- Kecap manis (2 Tbsp)
- Soy sauce, reduced-sodium (1/2 tsp)
- Sriracha (1/2 tsp)
- Cooking & Baking
- Canola oil (2 tsp)
- Sesame oil (1/2 tsp)
- Pasta & Grains
- Rice, cooked (1 1/2 cups)
- Refrigerated
- Egg (1)
- Tofu, extra-firm (8 oz)
Preparation
Read recipe preparation on theperfectpantry.com
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Published May 26, 2011 (1 year ago).
8 people saved this recipe.
