Tofu & Red Rice Stir-Fry with Kale & Shiitake Mushrooms

Tofu & Red Rice Stir-Fry

with Kale & Shiitake Mushrooms

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 645 Cals/serving

This modern stir-fry comes with a real treat: fresh shiitake mushrooms. Like other varieties of wild mushrooms, these have been around since prehistoric times—and they’re a culinary treasure today. Though they’re delicious when dried, shiitakes are truly extraordinary when fresh, with robust texture as well as flavor. We’re cooking them here with vegetables, red rice, browned tofu and a complex hoisin-soy sauce.

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ingredients
Tofu & Red Rice Stir-Fry with Kale & Shiitake Mushrooms
Title
  • 2 Farm Eggs
  • 1 Package Extra Firm Tofu
  • ½ cup Red Rice
  • 6 oz Shiitake Mushrooms
  • 2 cloves Garlic
  • 2 Scallions
  • 1 bunch Kale
  • 1 Carrot
  • 1 Tbsp Sesame Oil
  • ¼ cup Hoisin Sauce
  • ¼ cup Soy Sauce
tried-and-true
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step-by-step
instructions
Cook the rice:
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook 24 to 26 minutes, or until tender. Drain thoroughly.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Drain the tofu and thoroughly dry with paper towels. Cut the tofu into pieces, each about 1 inch wide by 2 inches long. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and cut the carrot into matchsticks.

Brown the tofu:
3 Brown the tofu:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tofu. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Start the stir-fry:
4 Start the stir-fry:

While the rice continues to cook, in the same pan used to brown the tofu, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the kale, carrot, browned tofu and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted.

Add the aromatics & eggs:
5 Add the aromatics & eggs:

Add the garlic, white bottoms of the scallions and eggs to the pan of tofu and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until the aromatics are softened and fragrant and the eggs are cooked through.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of vegetables and tofu, add the cooked rice, sesame oil, hoisin sauce and soy sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. Remove from heat. Divide the finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

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1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook 24 to 26 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Drain the tofu and thoroughly dry with paper towels. Cut the tofu into pieces, each about 1 inch wide by 2 inches long. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and cut the carrot into matchsticks.

Brown the tofu:
3 Brown the tofu:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tofu. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

4 Start the stir-fry:

While the rice continues to cook, in the same pan used to brown the tofu, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the kale, carrot, browned tofu and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted.

Start the stir-fry:
Add the aromatics & eggs:
5 Add the aromatics & eggs:

Add the garlic, white bottoms of the scallions and eggs to the pan of tofu and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until the aromatics are softened and fragrant and the eggs are cooked through.

6 Finish & plate your dish:

To the pan of vegetables and tofu, add the cooked rice, sesame oil, hoisin sauce and soy sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. Remove from heat. Divide the finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: