Mushroom Zen Bowl Recipe

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

Combine rinsed rice, 2.25 cups water, 1/2 tsp salt and 1/2 tbs oil or butter in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Press tofu to remove excess moisture for 15–30 minutes, then cut into 1/2" slabs. Pat shiitake slices dry with paper towel.

In a shallow dish, combine 1.5 tbs soy sauce and 0.5 tbs rice vinegar. Briefly toss tofu slabs and shiitake slices in this mixture to season—let sit 5 minutes to absorb flavor.

Spread 3 tbs cornstarch on a plate. Lightly coat each tofu slab and shiitake slice in the cornstarch, shaking off excess.

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu slabs and fry 3–4 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate.

In the same skillet add 1 tbs sesame oil and, if needed, 1 tbs more neutral oil. Add the cornstarch-dusted shiitake slices and sauté 2–3 minutes per side until edges crisp and mushrooms are browned. Season with 1/4 tsp black pepper. Remove and keep warm with the tofu.

Prepare vegetables: julienne the carrot, trim sugar snap peas, separate baby bok choy leaves if using, mince garlic and grate ginger.

Heat 1 tbs vegetable oil in a clean large skillet or wok over medium-high heat. Add garlic and grated ginger and sauté 20–30 seconds until fragrant, taking care not to burn.

Add mixed wild mushrooms and a pinch of salt. Sauté undisturbed for 2–3 minutes to develop color, then toss and cook another 2–3 minutes until tender and any released moisture has mostly evaporated.

Add carrots and sugar snap peas and stir-fry 1–2 minutes so they remain crisp-tender. Add baby bok choy or spinach and cook until wilted, about 1 minute. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs maple syrup, 1 tsp grated ginger and 1/2 tbs rice vinegar.

In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water until smooth to make a slurry.

Warm the soy-ginger mixture in a small saucepan over low heat. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens slightly, about 1 minute. Taste and add 1/4 tsp chili flakes if you want heat. Remove from heat.

Reserve about 2 tbs of glaze for drizzling over rice and vegetables. Toss the remaining glaze with the fried tofu and crispy shiitake in the skillet over low heat for 30–45 seconds to coat and heat through.

Divide the warm jasmine rice between 2–3 bowls (depending on appetite).

Arrange sautéed wild mushrooms and vegetables to one side, and the glazed tofu and crispy shiitake protein to another side of each bowl.

Scatter chopped cashews, sliced green onions and toasted sesame seeds over the bowls. Drizzle the reserved glaze over the rice and vegetables. Add lime wedges and cilantro, if using.

Serve immediately while warm. Provide extra soy-ginger glaze on the side if desired.