Tofu and savoury minced mushrooms in a gently spicy sauce over jasmine rice, with bok choy

≈ $1.60/serving$1.79at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• jasmine rice1 cup
• soft tofu (medium-firm)1 block
• cremini mushroom1 tray
• bok choy2 small heads
• garlic2 cloves
• gingera thumb
• green onion3 stalks
• soy sauce3 tbsp
• sriracha2 tsp
• white sugar1 tsp
• vegetable stock1 cup
• corn starch1 tbsp

Method

1Cook the rice

• •Rinse and drain the jasmine rice in a fine-mesh sieve.
• •Add the rice to a pot with 1 1/4 cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Let it rest for 5 minutes, covered.

2Prep

• •Meanwhile, cut the tofu into 3/4 inch cubes.
• •Finely mince the cremini mushrooms.
• •Mince the garlic and ginger.
• •Thinly slice the green onions.
• •Halve the bok choy lengthwise.

3Build the sauce

• •In a measuring cup, stir together the soy sauce, sriracha, sugar and 1 cup vegetable stock.
• •In a small bowl, stir the corn starch into 2 tbsp cold water until smooth.

4Simmer the tofu

• •Heat 1 tbsp oil in a large deep skillet over medium-high heat.
• •Add the cremini mushrooms and cook 4 to 5 minutes, stirring occasionally, until browned and their liquid has cooked off.
• •Add the garlic and ginger and stir 30 seconds until fragrant.
• •Pour in the sauce and bring to a gentle simmer.
• •Add the tofu and fold gently so the cubes stay intact.
• •Nestle the bok choy cut side down into the pan.
• •Cover and simmer 3 to 4 minutes until the bok choy stems are tender-crisp and the tofu is heated through.
• •Stir the corn starch slurry and pour it into the pan.
• •Simmer 1 minute, folding gently, until the sauce is glossy and thick enough to coat the tofu.

5Plate

• •Fluff the rice and divide between two bowls.
• •Spoon the tofu, mushrooms and sauce over the rice.
• •Lay the bok choy alongside.
• •Garnish with the green onions.