Mushroom Zen Bowl Recipe

Rinse the jasmine rice under cold water until runoff is mostly clear to remove excess starch.

Combine rinsed rice, 1.75 cups water, 0.25 tsp salt, and 0.5 tsp oil in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 12–15 minutes until water is absorbed and rice is tender.

Turn off heat and let rice steam, covered, for 10 minutes. Fluff with a fork before serving.

If using tofu: press tofu 15–20 minutes to remove excess moisture, then slice into 1/2-inch slabs or bite-sized strips. If using seitan, slice into strips and pat dry.

Marinate tofu/seitan briefly with 1 tbsp soy sauce, 1/2 tsp rice vinegar, and 0.25 tsp black pepper for 5–10 minutes.

Place 3 tbsp cornstarch in a shallow bowl. Dredge marinated tofu/seitan pieces in cornstarch to coat evenly, shaking off excess.

Heat a large nonstick skillet over medium-high heat and add 2–3 tbsp neutral oil. When oil is hot (shimmering), add the coated tofu/seitan pieces in a single layer and pan-fry 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain.

In the same skillet, reduce heat to medium and add a touch more oil if needed. Add sliced shiitake and mixed wild mushrooms. Sauté mushrooms, stirring occasionally, for 5–7 minutes until they release their liquid and begin to brown.

Season the mushrooms with a pinch of salt and pepper. Toward the end, sprinkle 1 tbsp cornstarch (toss to coat lightly) to help them take on a slight crisp and better adhere to the glaze later. Remove mushrooms to a bowl and keep warm.

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp maple syrup (or honey), 1 tsp grated ginger, 1 tsp rice vinegar, 2 tbsp water, 0.5 tsp sesame oil and 0.25 tsp chili flakes (if using).

In a tiny cup, dissolve 0.5 tsp cornstarch in 1 tbsp cold water to make a slurry.

Bring the mixed glaze to a gentle simmer in a small saucepan over medium heat, then whisk in the cornstarch slurry. Simmer 1–2 minutes until the sauce thickens to a glossy glaze. Remove from heat and keep warm.

Heat 1 tbsp oil in a wide skillet or wok over medium-high heat. Add minced garlic and 1 tsp minced ginger and sauté 30 seconds until fragrant.

Add broccoli florets and julienned carrot; stir-fry 2–3 minutes until they begin to soften but remain bright.

Add red bell pepper and bok choy (or spinach) and continue to stir-fry 1–2 minutes until greens wilt and all vegetables are tender-crisp.

Return the sautéed mushrooms and crispy tofu/seitan to the pan with the vegetables. Pour the warm soy-ginger glaze over everything and toss gently to coat, cooking 1–2 minutes so the glaze adheres and everything is heated through.

Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed.

Divide the jasmine rice between 2 bowls. Spoon the glazed mushroom and vegetable mixture over the rice.

Garnish each bowl with chopped roasted cashews, sliced scallions, sesame seeds, and optional cilantro and lime wedges. Serve immediately.