Tofu Mushroom Rice Bowl
SARSAYA® Oyster SauceIngredients
- 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
- AIR-FRY. Air-fry tofu. Set aside.
- SAUTE. Heat oil in a pan, then saute onion, mushroom and tofu.
- SEASON. Add SARSAYA® Oyster Sauce and black ground pepper and set aside.
- SAUTE. In the same pan, saute carrots, baguio beans, mung bean sprouts, red bellpepper and scallions. Set Aside.
- 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.
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
5
Serving size: -3 cups Tofu Mushroom Rice Bowl with boiled egg (540g) -1 pc banana (80g)
Products Used
SARSAYA® Oyster Sauce
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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.