Brothy Rice Bowl
These brothy rice bowls with tofu, veggies, and rice are simple food at its best--perfect for chilly weather in the fall and winter.
Servings: 4 servings
Calories: 455kcal
Ingredients
For the Rice
- 1 1/2 cup white rice
- 3 cups water
For the Broth
- 1 1/2 tablespoons vegetable broth base
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 inch fresh ginger, grated
- 6 cups water
For the Bowls
- 2 tablespoons olive oil
- 14 oz extra firm tofu
- 1 head broccoli, chopped
- 4 oz mixed mushroom medley, chopped
- 1/2 tablespoon reduced sodium soy sauce
- Cilantro and chili crisp
Instructions
- Add the Calrose rice and water to a medium saucepan over medium-high heat. Bring to a simmer and cover. Cook for another 15 minutes or until the water is absorbed and the rice is tender.
- While the rice is cooking, add the broth ingredients to a dutch oven or stock pot on the stove over medium heat. Bring to a simmer and cook for 8-10 minutes.
- Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.
- To the same skillet, add the other 1 tablespoon of olive and heat over medium-high heat for 1 minute. Add the broccoli and mushrooms and stir fry until tender, about 8-10 minutes. Turn off the heat and stir in the soy sauce.
- To assemble the bowls, divide the rice between 3 bowls and top with the tofu and broccoli mixture. Spoon the broth over top. Garnish with chili crisp and fresh cilantro.
Notes
- Cut down on prep time by making the rice and broth in advance.
- Swap the tofu for another plant-based protein if you prefer.
Nutrition
Serving: 1bowl | Calories: 455kcal | Carbohydrates: 72g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1161mg | Potassium: 826mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1007IU | Vitamin C: 137mg | Calcium: 145mg | Iron: 3mg