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

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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
  • Sun Basket 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, Protein: 32g (64% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 1030mg (43% DV), Carbohydrates: 94g (31% DV), Total Sugars: 6g, Added Sugars: 1g (2% DV).
Contains: Soybeans

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

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.