Garlic Mushroom Tofu Rice Bowl

Steps

How to make it

Prep 8 min · Cook 10 min

1. Cube tofu 0.5 pack and pat dry; slice mushrooms 120 g; mince 2 garlic cloves; place cooked white rice 1 bowl in a serving bowl.
2. Mix 1 tsp soy sauce, a pinch of salt, and minced garlic into a sauce; toss tofu with half the sauce and rest 5 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry mushrooms 2 minutes until they release moisture, soften slightly, and turn fragrant.
4. Lay tofu in a single layer; pan-fry over medium heat 1.5–2 minutes per side until lightly golden, then gently toss 1 minute.
5. Pour in the remaining sauce and stir-fry over high heat 30 seconds until evenly coated.
6. Spoon tofu and mushrooms over rice; toss and eat while hot.

Tips & storage

Make it easier

• Pat the tofu dry first—it browns more easily.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best eaten fresh; refrigerate up to 1 day if needed.

Substitutions

Optional add-ins