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.
|4||cups||brown rice, cooked|
|2||tablespoon||extra virgin olive oil|
|2||tablespoons||low sodium soy sauce|
|½||teaspoon||wasabi paste, optional|
|½||teaspoon||red pepper flakes|
|1||cup||shiitake mushrooms, sliced|
|½||(16-ounces)||firm tofu (about ½ a 16-ounce package), drained and cubed|
|4||cups||packed kale, ribs removed and chopped (about 1 bunch)|
- Cook the rice according to package directions.
- While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok. Add the onion and garlic and sauté for 3 minutes. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.
- Portion the rice into 2-4 bowls and top with the kale mixture.
Prep Time: 45 minutes Serving Size: 4-6 servings