If you are a vegetarian, or just someone like me who looks for ways to cut down on meat for a healthier diet, then grab a package of extra-firm tofu and some fresh shiitake mushrooms from the fridge, a jar of our Korean BBQ Blend from the spice rack, and let’s get cooking…
Our Korean BBQ Blend may bring to mind meaty dishes, such as our recipe for Korean Beef Stir-Fry, but it also makes a great marinade for veggie dishes like in this recipe for Korean Tofu & Shiitake Mushroom Rice Bowl.
For this Korean Tofu & Shiitake Mushroom Rice Bowl, the tofu is first pan-fried until crisp and golden on the edges, then cooked together with shiitake mushrooms and julienned carrots, in an intense, flavorful Korean sauce.
This Korean sauce is a simple combination of our Korean BBQ Blend, soy sauce (or tamari), rice wine (or mirin), rice vinegar, honey, and a drizzle of toasted sesame oil.
When cooked up in a sizzling skillet, the sauce caramelizes on the tofu and veggies, creating an irresistible savory, sweet, smoky taste.
When cooked up in a sizzling skillet, the sauce caramelizes on the tofu and veggies, creating an irresistible savory, sweet, smoky taste.
Serve over steamed rice, and garnish with chopped scallions and roasted black sesame seeds. Include slices of avocado too.
This Korean Tofu & Shiitake Mushroom Rice Bowl is healthy, colorful, and spicy good!
Korean Tofu & Shiitake Mushroom Rice Bowl
by Season with Spice
Serves 2-3
Ingredients:
One 12-ounce package of extra-firm tofu – drained well, patter dry with paper towels, and cut into 3/4-inch cubes
Oil
6 oz of fresh shiitake mushrooms – sliced
2 carrots – julienned or sliced thinly
Chopped green onions for garnish
Season with Spice’s Roasted Black Sesame Seeds
1 avocado – sliced thinly
Marinade/sauce:
1.5 tbsp of Season with Spice’s Korean BBQ Blend
3 tbsp soy sauce or tamari
1 tbsp rice wine or mirin
1 tbsp rice vinegar
1.5 tbsp honey
1 tsp toasted sesame oil
Method:
1. Carefully place the tofu cubes in a shallow baking dish – in a single layer.
2. In a small bowl, combine the marinade ingredients – Korean BBQ blend, soy sauce, rice wine, rice vinegar, honey and toasted sesame oil. Mix well.
3. Pour 1/3 of the marinade over the tofu. Let sit for at least 30 minutes.
4. In a large skillet, heat about 1 tbsp of oil over medium-high heat. When the oil is hot, add in the tofu – in a single layer. Let tofu sear for about 2 minutes on one side until the edges are firm and golden. Flip the tofu and do the same. Continue to cook for another 2 minutes, or until all edges are nicely browned. Transfer the tofu to a plate.
5. Wipe the skillet clean with a paper towel. Then heat about 1 tbsp of oil again over medium-high heat. Add in the shiitake mushrooms. Cook until mushrooms are tender, about 3-4 minutes. Return the tofu to the skillet and turn heat up to high. Add in the julienned carrots and pour in the rest of the marinade. Stir, and give everything a few tosses until the carrots warmed through. Taste the sauce and add in more seasoning if needed. If you like it more saucy, just add in one or two spoonfuls water or rice wine. When the sauce is hot and bubbly, turn heat off.
6. Serve the Korean Tofu and Shiitake Mushrooms over steamed rice or brown rice. Add in the avocado slices. And finally, garnish with roasted black sesame seeds and chopped scallions. Enjoy!
by Season with Spice
Serves 2-3
Ingredients:
One 12-ounce package of extra-firm tofu – drained well, patter dry with paper towels, and cut into 3/4-inch cubes
Oil
6 oz of fresh shiitake mushrooms – sliced
2 carrots – julienned or sliced thinly
Chopped green onions for garnish
Season with Spice’s Roasted Black Sesame Seeds
1 avocado – sliced thinly
Marinade/sauce:
1.5 tbsp of Season with Spice’s Korean BBQ Blend
3 tbsp soy sauce or tamari
1 tbsp rice wine or mirin
1 tbsp rice vinegar
1.5 tbsp honey
1 tsp toasted sesame oil
Method:
1. Carefully place the tofu cubes in a shallow baking dish – in a single layer.
2. In a small bowl, combine the marinade ingredients – Korean BBQ blend, soy sauce, rice wine, rice vinegar, honey and toasted sesame oil. Mix well.
3. Pour 1/3 of the marinade over the tofu. Let sit for at least 30 minutes.
4. In a large skillet, heat about 1 tbsp of oil over medium-high heat. When the oil is hot, add in the tofu – in a single layer. Let tofu sear for about 2 minutes on one side until the edges are firm and golden. Flip the tofu and do the same. Continue to cook for another 2 minutes, or until all edges are nicely browned. Transfer the tofu to a plate.
5. Wipe the skillet clean with a paper towel. Then heat about 1 tbsp of oil again over medium-high heat. Add in the shiitake mushrooms. Cook until mushrooms are tender, about 3-4 minutes. Return the tofu to the skillet and turn heat up to high. Add in the julienned carrots and pour in the rest of the marinade. Stir, and give everything a few tosses until the carrots warmed through. Taste the sauce and add in more seasoning if needed. If you like it more saucy, just add in one or two spoonfuls water or rice wine. When the sauce is hot and bubbly, turn heat off.
6. Serve the Korean Tofu and Shiitake Mushrooms over steamed rice or brown rice. Add in the avocado slices. And finally, garnish with roasted black sesame seeds and chopped scallions. Enjoy!
