Miso-Glazed Mushroom and Tofu Rice Bowl

Instructions

1. 1

   Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine rice and water in the rice cooker, then cook according to manufacturer's instructions.

2. 2

   While the rice cooks, press the tofu to remove excess water. Cut the tofu into 1-inch cubes. Clean and slice the shiitake mushrooms.

   ~5 min
3. 3

   In a medium bowl, whisk together mirin, soy sauce, miso paste, and sesame oil to create the glaze. Mince the garlic and grate the ginger.

   ~3 min
4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu from skillet and set aside.

   ~8 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes.

   ~7 min
6. 6

   Add the minced garlic and grated ginger to the skillet with the mushrooms. Cook for 1 minute until fragrant.

   ~1 min
7. 7

   Return the cooked tofu to the skillet. Pour the miso glaze over the tofu and mushrooms. Stir gently to coat everything evenly. Cook for another 2-3 minutes, allowing the glaze to thicken slightly.

   ~3 min
8. 8

   Slice the scallions thinly. Once the rice is cooked, divide it between two serving bowls.

9. 9

   Top the rice with the miso-glazed tofu and mushroom mixture. Garnish with sliced scallions and toasted sesame seeds.

   ~1 min