Ginger-Scallion Tofu Bowls with Roasted Shiitakes and Brown Rice
Enjoy this hearty one-pot meal featuring crispy tofu, earthy roasted shiitakes, and nutty brown rice, all brought together with a fragrant ginger-scallion sauce. Naturally gluten-free, this bowl is perfect for a nourishing weeknight dinner.
- 16 oz extra-firm tofu, pressed and cubed
- 1 cup brown rice, rinsed
- 8 oz shiitake mushrooms, stemmed and sliced
- 4 whole scallions, thinly sliced (white and green parts separated)
- 2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 3 tbsp gluten-free tamari
- 2 tbsp toasted sesame oil
- 1 tbsp olive oil
- 2.5 cups water or low-sodium vegetable broth
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
Advertisement
Instructions
In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add cubed tofu and cook, turning occasionally, until golden on most sides, about 8 minutes.
⏱️ 8 minutesAdd the white parts of scallions, ginger, and garlic. Sauté for 2 minutes until fragrant.
⏱️ 2 minutesStir in the brown rice, shiitake mushrooms, salt, and black pepper. Pour in water or broth and bring to a boil.
⏱️ 5 minutesCover the pot with a lid and transfer to a preheated oven at 375°F. Bake for 30 minutes, until rice is tender and liquid is absorbed.
⏱️ 30 minutes 🌡️ 375°FRemove from oven. Drizzle with gluten-free tamari and toasted sesame oil, then gently toss. Top with green parts of scallions before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
