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  Ingredients
 
  US | Metric  Print Ingredients
 
  • 3 1/2 ounces fresh mushrooms (Maitake mushrooms, chopped)
  • 3 1/2 ounces small white button mushrooms, quartered
  • 1/4 cup chopped onion
  • 1 fresh red Thai chile pepper, thinly sliced (optionaL)
  • 1 tablespoon peanut oil
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 1/2 ounces tofu (extra-firm tofu cubes)
  • 1/2 cup cooked long grain rice
  • 2 1/2 ounces organic baby spinach leaves, stems removed, shredded or chopped
  • 1 scallion, thinly sliced
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Saute the mushrooms, chopped onion, and sliced chile pepper in the peanut oil until soft.

Step 2

Stir in the chicken broth, soy sauce, and sesame oil and bring to a boil.

Step 3

Add tofu cubes and rice and cook a couple minutes to heat through.

Step 4

Stir in the spinach and scallion, until the spinach wilts, then serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (377.1 g)
  • Calories 314.9
  • Total Fat - 17.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 22.3 mg
  • Sodium - 1071.2 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 4 g
  • Sugars - 3 g
  • Protein - 15.8 g
  • Calcium - 143.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
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