Mushroom Tofu with Rice.

Hey loves.

You ever drink a little bit too much alcohol with your friends on a Friday night?

If your answer was yes, it’s okay, don’t feel bad because that’s exactly what I did last Friday.

I decided to relax and take care of myself on Saturday night and that’s when I made this.

It was highly inspired by a recipe out of one of my favorite cook books ‘Antoni’s Let’s Do Dinner‘.

It came out very nicely and was super easy to make.

It also felt healthy while also being pretty filling.

For this recipe you will need:

1 and 1/2 cups of jasmine rice, 1 pound of shiitake mushrooms, 1 bunch of scallions thinly sliced, 3 tablespoons of canola oil, 4 garlic cloves finely chopped, 3 tablespoons of finely chopped and peeled ginger, Half a teaspoon of black pepper, 1/4 cup of black bean garlic sauce, 1 pound of silken tofu, 1 can of water chestnuts chopped in half, chopped basil and sesame oil for topping (if desired).

Start by cooking the rice as the instructions on the package advise you to.

Begin pulsing the mushrooms in a food processor until they are finely chopped. You can also do this by hand, but it takes much longer.

Make sure to set about 1/4 cup of scallions aside for serving.

Heat the oil in a large pot over medium heat.

Add the mushrooms and stir for about 5 minutes until they have softened.

Then, add in the scallions, ginger, garlic, and pepper and cook for about 1 minute until fragrant.

Add the garlic sauce and 1 cup of water, then stir it.

Bring it to a simmer then add the tofu and water chestnuts.

Cook for about two more minutes until everything is warm.

Serve the mixture over the rice with the extra scallions, basil, and sesame oil.

I hope everyone is enjoying the chilly weather and staying warm!

I can’t wait to share many more fun and comforting recipes as winter approaches.

Love all of you and thank you for reading!