Brothy Rice Bowl

These brothy rice bowls with tofu, veggies, and rice are simple food at its best–perfect for chilly weather in the fall and winter.

This recipe stars U.S.-grown Calrose rice and comes to us from our friend @dietitiandebbie in partnership with USA Rice.

  • Servings
    3 bowls
  • Prep Time
    15 mins
  • Cook Time
    30 mins
  • Total Time
    45 mins

Ingredients

For the Rice:

  • 1½ cups Calrose rice
  • 3 cups water

For the Broth

  • 1½ tbsp vegetable broth paste
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • ½ inch fresh ginger, peeled and grated
  • 6 cups water

For the Bowl

  • 2 tbsp olive oil, divided
  • 1 (14 oz) package extra firm tofu, drained and cubed
  • 1 large head broccoli, chopped into bite-sized pieces
  • 4 oz. mixed mushroom medley, chopped
  • ½ tbsp reduced sodium soy sauce
  • Cilantro and chili crisp, to serve (optional)

Directions

  • Add the Calrose rice and water to a medium saucepan over medium-high heat. Bring to a simmer and cover. Cook for another 15 minutes or until the water is absorbed and the rice is tender.
  • While the rice is cooking, add the broth ingredients to a dutch oven or stock pot on the stove over medium heat. Bring to a simmer and cook for 8-10 minutes.
  • Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.
  • To the same skillet, add the other 1 tablespoon of olive and heat over medium-high heat for 1 minute. Add the broccoli and mushrooms and stir fry until tender, about 8-10 minutes. Turn off the heat and stir in the soy sauce.
  • To assemble the bowls, divide the rice between 3 bowls and top with the tofu and broccoli mixture. Spoon the broth over top. Garnish with chili crisp and fresh cilantro.