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Ingredients

  • 2 cups cooked brown rice
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon wasabi paste
  • 1/2 teaspoon red pepper flakes
  • 1 cup sliced shitake mushrooms
  • 7 ounces firm tofu (about half of a 16-ounce package), drained and cubed
  • 4 cups packed chopped kale (about 1 bunch)

Directions

1

Cook rice according to package directions.

2

Heat the olive oil in a large skillet or wok.

3

Add the onion and garlic and sauté for 3 minutes.

4

Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté them for an additional 5 minutes.

5

Stir in remaining 1/3 c water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.

6

Spoon 1/2 cup cooked rice into each of four individual bowls and top with about 1-1/2 cups shitake-kale mixture.