Asian Shiitake, Kale, and Rice Bowl

I wouldn't say this lightly but...this tastes like something my mom would make (in a really, really good way). If you're apprehensive about cooking home-style Asian food, this is the perfect recipe for you to start with.


Yields6 ServingsPrep Time5 minsCook Time20 minsDifficultyIntermediate

Ingredients

 4 cups brown rice, cooked
 2 tbsp extra virgin olive oil
 1 small onion, chopped
 2 cloves garlic, minced
 1 tbsp sesame seeds
 2 tbsp low sodium soy sauce
 ½ tsp wasabi paste, optional
 ½ tsp red pepper flakes
 1 cup shiitake mushrooms, sliced
 ½ (16-ounces) firm tofu (about ½ a 16-ounce package), drained and cubed
  cup water
 4 cups packed kale, ribs removed and chopped (about 1 bunch)

Instructions

1

Cook the rice according to package directions.

2

While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok.

3

Add the onion and garlic and sauté for 3 minutes.

4

Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes.

5

Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.

6

Portion the rice into 2-4 bowls and top with the kale mixture.

Nutrition Facts

Serving Size ¾ cup (without rice)

Servings 6


Amount Per Serving
Calories 168
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.3g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 424mg18%
Total Carbohydrate 18g6%
Dietary Fiber 3.1g13%
Sugars 5g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 cups brown rice, cooked
 2 tbsp extra virgin olive oil
 1 small onion, chopped
 2 cloves garlic, minced
 1 tbsp sesame seeds
 2 tbsp low sodium soy sauce
 ½ tsp wasabi paste, optional
 ½ tsp red pepper flakes
 1 cup shiitake mushrooms, sliced
 ½ (16-ounces) firm tofu (about ½ a 16-ounce package), drained and cubed
  cup water
 4 cups packed kale, ribs removed and chopped (about 1 bunch)

Directions

1

Cook the rice according to package directions.

2

While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok.

3

Add the onion and garlic and sauté for 3 minutes.

4

Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes.

5

Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.

6

Portion the rice into 2-4 bowls and top with the kale mixture.

Asian Shiitake, Kale, and Rice Bowl
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