Dried shiitake mushroom simmered with seasoned jasmine rice. Mixed rice with tofu and tossed with sesame seeds.
6 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced (2 cups)
1 small yellow onion, diced
1 clove garlic
1 teaspoon minced fresh ginger
1 cup white jasmine rice
2 cups water
5 1/2 ounces tofu, cut into 1/2-inch cubes
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
No-stick cooking spray
1. Spray a medium saucepan with cooking spray and set over medium heat. Add mushrooms, onions, garlic and ginger. Cook, stirring, for 5 minutes. Add rice and cook for 2 minutes more.
2. Add water to the saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Remove the pan from the heat and let stand for 5 minutes.
3. Transfer the rice to a serving bowl. Stir in tofu, green onions, sesame seeds, soy sauce and sesame oil. Toss gently to combine. Serve warm.