Rice Pan with Tofu and Mushrooms

Ingredients

• 200 g basmati rice
• 100 g wild rice
• 12 dried shiitake mushrooms
• 1 stalk celery (cleaned, sliced)
• 2 carrots (peeled and cut into 3 x 0.5 cm sticks)
• 200 g bamboo shoots (canned, trimmed)
• 1 red bell pepper (cleaned, halved, seeded, cut into ~2 cm pieces)
• 2 spring onions (cleaned, chopped)
• 1 red onion (diced small)
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 3 tbsp Sesame oil
• 250 g Tofu
• Salt
• pepper (ground)
• 3 tbsp Soy sauce
• 1 tbsp sherry vinegar

Instructions

1. 1.

   Cook the wild rice with 400 ml salted water and simmer covered for about 45 minutes.

2. 2.

   In a second pot, bring washed basmati rice to a boil in 400 ml salted water and cover; let it rise on low heat.

3. 3.

   Cover mushrooms with hot water and soak for about 15 minutes, drain, remove stems and quarter caps. Strain soaking liquid and set aside.

4. 4.

   Heat 2 tbsp oil in a wok or pan and sauté the red onion, ginger, and pressed garlic; add mushrooms, carrots, celery, and bell pepper and stir-fry for about 6 minutes. Add bamboo shoots and spring onions and cook for an additional minute.

5. 5.

   Cut tofu into bite-sized pieces, season with salt and pepper.

6. 6.

   Heat remaining oil in a pan and fry tofu pieces until golden brown on all sides.

7. 7.

   Drain the wild rice, mix it with basmati rice, stir into the vegetables, add mushroom liquid, soy sauce, and sherry vinegar; bring to a boil. Season with salt and pepper, add tofu, plate, and serve.