Best Brown Rice With Tofu Dried Mushrooms And Baby Spinach Recipes

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH

Spicy Rice Noodles With Crispy Tofu and Spinach image

Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.

Provided by Sarah Jampel

Categories dinner, lunch, weekday, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

12 to 14 ounces firm tofu
1/2 to 1 teaspoon kosher salt
1 tablespoon peanut or vegetable oil
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon panko (Japanese bread crumbs)
1 tablespoon sesame seeds (optional)
8 ounces wide rice noodles
3 tablespoons sesame oil
3 tablespoons peanut oil
1 garlic clove, thinly sliced
1 (1-inch) piece of ginger, peeled and thinly sliced
1 1/2 teaspoons to 1 tablespoon red-pepper flakes, to taste
1 tablespoon sesame seeds, plus more for garnish (optional)
1 teaspoon kosher salt
1 cup roughly chopped basil, packed
3 large or 4 small scallions, roughly chopped
3 cups baby spinach, packed
1/2 lime
Toasted sesame oil, for drizzling (optional)

Steps:

Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

Nutrition Facts : Calories 222 g, Fat 3 g, Fiber 3 g, Protein 8 g, Sodium 305 g

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Yield serves 6

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice-wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
(Per serving)
Calories: 222
Fat: 3g
Cholesterol: 0mg
Carbohydrate: 42g
Sodium: 305mg
Protein: 8g
Fiber: 3g

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry With Flavored Tofu and Vegetables image

I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.

Provided by Manami

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 piece fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
coarse salt, to taste
fresh ground black pepper, to taste
1 pinch red pepper flakes (optional)
3 scallions, halved lengthwise and thinly sliced
8 ounces flavored baked tofu (cut into 1-inch cubes)
toasted sesame seeds (optional)

Steps:

In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry with Flavored Tofu and Vegetables image

Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Coarse salt and pepper, to taste
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

Steps:

In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Provided by Melissa Clark

Categories Garlic Leafy Green Mushroom Soy Vegetable Roast Vegetarian Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

1. Preheat the oven to 375°F.
2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Categories Sauce Mushroom Rice Steam Vegetarian Low Sodium Tofu Spinach Brown Rice Simmer Boil

Yield serves 6

Number Of Ingredients 14

Ingredients

1 1/2 cups short-grain brown rice
2 3/4 cups water
1/2 ounce dried shiitake mushrooms (broken if large)
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
Coarse salt
7 ounces (1/2 package) extra-firm tofu, drained and cut into 3/4-inch cubes
3 ounces baby spinach
6 scallions, white and pale green parts only, finely chopped
1/4 cup loosely packed cilantro leaves, finely chopped
2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce
1 1/2 tablespoons rice vinegar (unseasoned)
1 teaspoon toasted sesame oil

Steps:

In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
Nutrition Information
(Per Serving)
Calories: 247
Saturated Fat: .3g
Unsaturated Fat: 2.7g
Cholesterol: 0mg
Carbohydrates: 44.5g
Protein: 9g
Sodium: 283mg
Fiber: 3.8g