Braised tofu and shiitake stir-fry with black bean sauce over rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised tofu and shiitake stir-fry with black bean sauce over rice

Gluten-Free Friendly, Dairy-Free, Vegan, Family-Friendly, Protein Plus

2 Servings, 690 Calories/Serving

20 Minutes

This fast stir-fry is all about the umami. To bring rich, satisfying flavor, we combine mushrooms, tomatoes, and our fermented black soybean sauce with your protein of choice.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

8 ounces Hodo organic braised tofu
¾ cup sushi rice
1 tablespoon toasted sesame seeds
1 tablespoon white miso
5 ounces organic grape or cherry tomatoes
2 ounces organic shiitake or other specialty mushrooms
6 organic scallions
Sunbasket fermented black soybean paste (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Marash chile flakes - brown sugar)

Nutrition per serving

Calories 690, Total Fat 23g (29% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1030mg (45% DV), Total Carb. 94g (34% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.
Set aside half the sesame seeds for garnish.

In a small sauce pot, combine the rice, miso, and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, stir in half the sesame seeds, cover, and keep warm. Meanwhile, prepare the rest of the meal.

Prep your protein

Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.

Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

Prep the vegetables

Cut the tomatoes in half.
Remove the stems from the shiitakes; cut the caps into quarters.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

Par cook your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 for pork or beef strips, 3 to 5 minutes for tofu or chicken. Transfer to a plate. Do not clean the pan.

Finish the stir-fry

Add the tomatoes, shiitakes, and white parts of the scallions to the pan, season lightly with salt, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Stir in the fermented black soybean paste and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Stir in your protein and cook until the sauce is thickened slightly and the protein is just cooked through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and remaining sesame seeds and serve.

Kids Can!

Rinse the rice.
Divide the sesame seeds in half.
Measure the water for the rice and stir-fry.
Garnish the stir-fry.

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