Mushroom Shichimi Rice Bowl with Tofu

7 80 190
Ingredients Minutes Calories
Prep Cook Servings
40 min 40 min 4
Mushroom Shichimi Rice Bowl with Tofu
Health Highlights


2 cup Brown rice, medium-grain, cooked
340 gm White mushrooms (sliced ~1/4-inch thick)
2 clove(s) Garlic (very thinly sliced)
225 gm Tofu, regular, extra firm (cut into tiny cubes)
1 1/2 cup Kale (well chopped)
1 pinch Salt (fine grain)
1/2 tsp Cayenne pepper (flakes or Shichimi Togarashi, to taste)


  1. Prepare brown rice according to package directions.
  2. In a large skillet over high heat, add the mushrooms in a single layer, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way; you want the mushrooms to be deeply browned on both sides. Stir in the garlic roughly 20 seconds before the mushrooms finish cooking. If you need to cook the mushrooms in two batches, do so.
  3. Transfer the mushrooms to a plate, set aside. Using the same large skillet, cook the tofu along with a couple of pinches of salt over medium-high heat until heated through, and it starts to brown a bit. Roughly 1 minute before the tofu is finished cooking, stir in the kale. It should wilt and cook down over the next minute.
  4. Season all the components generously with Shichimi Togarashi (or cayenne pepper) and salt to taste. Serve brown rice along with some of the tofu/kale mixture and mushrooms.

Nutrition Facts

Per Portion

Calories 190
Calories from fat 38
Calories from saturated fat 5.3
Total Fat 4.2 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 1.0 g
Cholesterol 0
Sodium 62 mg
Potassium 537 mg
Total Carbohydrate 29.4 g
Dietary Fiber 4.4 g
Sugars 3.0 g
Protein 10.9 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 0.4
Vegetables 2.0

Energy sources


Meal Type(s)