Tofu Mushroom Rice Bowl

SARSAYA® Oyster Sauce

Ingredients

  • 5 tsps. (25 ml) Cooking oil
  • 1 kilo (1000g) Tofu, cubed
  • 1/2 cup (125g) Red Onion, sliced
  • 4 cups (1000g) Canned Shitake Mushroom, strips
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1/2 tsp. (1g) Black pepper
  • 1 1/2 cups (225g) Carrots, strips
  • 1 3/4 cups (225g) Baguio beans, trimmed and bias-cut
  • 1 1/4 cups (225g) Mung bean sprouts
  • 1/3 cup (50g) Red bell pepper, strips
  • 1/2 cup (50g) Spring onion, chopped
  • 2 1/2 pcs. (150g) Egg
  • 1 tsp. (3g) White sesame seeds
  • 6 1/4 cups (1000g) Well-milled White Rice, boiled

Procedure

  1. AIR-FRY. Air-fry tofu. Set aside.
  2. SAUTE. Heat oil in a pan, then saute onion, mushroom and tofu.
  3. SEASON. Add SARSAYA® Oyster Sauce and black ground pepper and set aside.
  4. SAUTE. In the same pan, saute carrots, baguio beans, mung bean sprouts, red bellpepper and scallions. Set Aside.
  5. ASSEMBLE AND SERVE. In a bowl, scoop 1 1/4 cups of rice and top it with the sauteed tofu, mushroom and vegetables. Add egg and sprinkle sesame seeds.

Cooking Tips

You may air-fry the tofu at 180C for 10 minutes or until golden brown. You may have boiled instead of fried egg.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size:
-3 cups Tofu Mushroom Rice Bowl with boiled egg (540g)
-1 pc banana (80g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
863
Carbohydrates (g)
134
Proteins (g)
38
Fat (g)
22
Dietary Fiber (g)
15.9
Calcium (mg)
485.7
Iron (mg)
13.1
Sodium (mg)
-
Thiamin (mg)
0.44
Riboflavin (mg)
2.94
Niacin (mg)
11.9
Ascorbic Acid (mg)
129

Good to Know Nutrition Facts

Tofu is an excellent source of plant-based protein providing all 9 essential amino acids.

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