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
How to Make
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Step 1: Saute the mushrooms, chopped onion, and sliced chile pepper in the peanut oil until soft.
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Step 2: Stir in the chicken broth, soy sauce, and sesame oil and bring to a boil.
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Step 3: Add tofu cubes and rice and cook a couple minutes to heat through.
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Step 4: Stir in the spinach and scallion, until the spinach wilts, then serve.
We hope you enjoy this recipe!
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