Crispy Peanut Tofu + Oyster Mushrooms with Coconut Rice Recipe | Yummly

Crispy Peanut Tofu + Oyster Mushrooms With Coconut Rice

KILLING THYME(1)
22Ingredients
80Minutes
620Calories
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Ingredients

US|METRIC
  • 1 cup basmati rice (prepared as per packages instructions, but with coconut milk instead of water)
  • 16 ounces extra firm tofu (see notes, pressed + cut into 1/2 x 1/2 inch cubes.)
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 teaspoon fish sauce
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic (minced)
  • 1 lime
  • 2 teaspoons sambal oelek (can omit if you don't like spiciness)
  • 2 teaspoons honey (organic)
  • 2 teaspoons natural peanut butter
  • 3 tablespoons corn starch
  • 1 tablespoon coconut oil
  • 1 baby bok choy (chopped)
  • 4 ounces oyster mushrooms (sliced thin)
  • 1/2 cup frozen peas
  • 6 ounces yellow pepper (julienned)
  • 1 tablespoon sesame oil
  • 1 tablespoon Kikkoman Soy Sauce
  • 1/2 cup unsalted peanuts (chopped)
  • 1 scallion (thinly sliced)
  • sesame seeds
  • microgreens (optional)
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    NutritionView More

    620Calories
    Sodium37% DV880mg
    Fat43% DV28g
    Protein63% DV32g
    Carbs22% DV67g
    Fiber32% DV8g
    Calories620Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium880mg37%
    Potassium930mg27%
    Protein32g63%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber8g32%
    Sugars6g12%
    Vitamin A80%
    Vitamin C200%
    Calcium90%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jennifer Daniels 2 years ago
    I used Kaffa instead of rice, doubled the shrooms instead of bok choy, didn't use peas and subbed cashews for peanuts.

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