Brown Rice with Tofu, Dried Mushrooms, and Baby Spi

Name: Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups short-grain brown rice; 1/2 ounce sliced dried shiitake mushrooms; 8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes; 1 tablespoon finely chopped peeled fresh ginger; 4 garlic cloves, minced; 1 dried red chile, crumbled; 1/4 teaspoon coarse salt; 3 ounces baby spinach (about 4 1/2 cups); 1/2 cup finely chopped scallions (about 6), white and pale-green parts only; 1/4 cup loosely packed fresh cilantro, finely chopped; 2 tablespoons plus 1 teaspoon low-sodium soy sauce; 1 1/2 tablespoons rice-wine vinegar; 1 teaspoon toasted sesame oil

Servings: persons

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice-wine vinegar
1 teaspoon toasted sesame oil

1
Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker.
2
Cover with lid, and cook until machine switches to the warm setting (about 45 minutes).
3
Let rice stand 15 minutes to finish steaming.
4
Stir in spinach.
5
Cover, and let steam 1 minute with machine still on warm.
6
Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil.
7
Serve immediately.
8
(Per serving)
9
Calories: 222
10
Fat: 3g
11
Cholesterol: 0mg
12
Carbohydrate: 42g
13
Sodium: 305mg
14
Protein: 8g
15
Fiber: 3g

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups short-grain brown rice, 1/2 ounce sliced dried shiitake mushrooms, 8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes, 1 tablespoon finely chopped peeled fresh ginger, and more.

Yes, Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions