Nutritious and delicious, this one-bowl wonder is the perfect vegetarian dinner that’s healthy yet completely satisfying. Vegetables are lightly stir-fried in a Japanese-style barbecue sauce and served with soy-braised tofu and mushrooms, steamed rice and crunchy pickles for a bento boxful of flavour and texture. With Marley Spoon you can choose from 12 delicious recipes like this each week, to be delivered to your door with pre-portioned ingredients, ready to cook and enjoy.
One bowl wonder
10g dried shiitake mushrooms
150g jasmine rice
1 tablespoon rice wine vinegar
1 lebanese cucumber
1 yellow capsicum
1 spring onion
300g firm tofu
1 tablespoon mirin
1 tablespoon vegetarian stir-fry sauce
40ml tonkatsu sauce
2 tablespoons sesame seed mix (black and white)
1 cup boiling water
2 teaspoons sugar
1½ tablespoons soy sauce
1 tablespoon vegetable oil
Put mushrooms in a heatproof bowl. Cover with the boiling water. Stand for 10 mins or until softened. Strain, reserving mushroom stock. Rinse rice. Put in a saucepan with the water, cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and water has absorbed. Turn off heat and stand, covered, for five mins.
While rice is cooking, combine the rice wine vinegar, half the sugar and a pinch of salt in a small saucepan over medium heat. Cook for 30 secs, stirring to dissolve the sugar. Remove from heat. Cut the cucumber(s) and carrot(s) into thin matchsticks, then put into a bowl, pour over vinegar mixture and toss to coat. Set aside to pickle.
Halve the zucchini lengthwise, then thinly slice into half-moons. Thinly slice the capsicum, discarding the seeds and membrane. Thinly slice the spring onion(s), separating the white and green parts. Carefully remove the tofu from the packet, drain and pat dry with paper towel, then cut into 3cm cubes.
Combine the soy sauce, mirin, vegetarian stir-fry sauce, remaining sugar and the reserved mushroom stock (use ½ cup for 2 people | use 1 cup for 4 people) in a bowl. Remove the mushroom stalks with a sharp knife, discard then thickly slice.
Heat the oil in a large frypan over medium-high heat. Stir-fry the white spring onion and capsicum for 2 mins, then add the zucchini and stir-fry for a further 2 mins. Stir through the tonkatsu sauce until combined and warmed through. Transfer the stir-fried vegetables to a bowl and cover to keep warm. Wipe pan clean and reserve.
Put mushrooms and braising sauce in reserved pan. Bring to the boil. Reduce heat to a simmer, then carefully add tofu. Cook, covered, for 3 mins or until warmed through. Drain pickled vegetables. Fluff up rice and divide among bowls. Top with stir-fried vegetables, tofu mixture, green spring onion and sesame seed mix. Serve with the pickled vegetables.