- 1 cup U.S.-grown jasmine rice
- 1 (14 ounce) block super firm tofu, pressed
- 2 cups shiitake mushrooms
- 2 cloves garlic, minced
- 4 radishes, sliced
- 1/ 2 zucchini, sliced
- 3 handfuls spinach
For the Sauce
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil
- 2 teaspoons sriracha
Cook the rice according to the instructions on the package. While the rice is cooking, bake the tofu.
After you've flipped the tofu, start cooking the vegetables. Heat olive oil in a large skillet, then add the mushrooms and garlic and sauté them for about 5 minutes. Use a slotted spoon to remove the mushrooms and garlic, then add the spinach to that same skillet and sauté for 2-3 minutes.
Last, make the sauce: whisk soy sauce, syrup, sesame oil, and sriracha together and set aside.
Pour rice into a bowl or bowls, then arrange everything into segments in your bowl: the tofu, mushrooms, spinach, radishes, and zucchini. Drizzle everything with the sauce and enjoy!