malaysian

Soy Braised Tofu with Mushrooms and Ginger Rice

Name: Soy Braised Tofu with Mushrooms and Ginger Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 85 g jasmine rice, uncooked; 170 g water; 220 g firm tofu, cubed; 140 g shiitake mushrooms, sliced; 14 g vegetable oil; 10 g ginger, julienned; 6 g garlic, minced; 18 g soy sauce; 6 g sugar; 12 g scallions, sliced

This stir-fried dish pairs jasmine rice, uncooked with firm tofu, cubed, shiitake mushrooms, sliced and ginger, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

29 g Protein

89 g Carbohydrates

27 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g jasmine rice, uncooked 310 kcal
170g water 0 kcal
220g firm tofu, cubed 167 kcal
140g shiitake mushrooms, sliced 31 kcal
14g vegetable oil 124 kcal
10g ginger, julienned 8 kcal
6g garlic, minced 9 kcal
18g soy sauce 13 kcal
6g sugar 23 kcal
12g scallions, sliced 4 kcal

Cooking instructions

jasmine ricewater
Cook the rice with water in a small pot until tender; keep warm.
vegetable oilgingergarlic
Heat oil in a skillet over medium. Add ginger and garlic; cook 30 seconds until fragrant.
shiitake mushrooms
Add mushrooms and stir-fry until they release moisture and start to brown.
firm tofushiitake mushroomssoy saucesugar
Add tofu cubes and gently toss to coat. Pour in soy sauce and add sugar. Simmer 2-3 minutes until the sauce lightly coats the tofu and mushrooms.
jasmine ricescallions
Serve over rice and top with sliced scallions.