Vegetable Rice Bowl
topped with Oven Roasted Tofu

Servings: 2

Sauce ingredients:

• 1/2 teaspoon toasted sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon freshly squeezed lemon or lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon hot sauce (Crystal hot sauce was used for this recipe)

Mix all sauce ingredients in a small bowl and set aside.

Ingredients for rice mixture:

• 1/2 teaspoon toasted sesame oil
• 1/2 cup vegetable or chicken broth, preferably organic
• 1/2 cup sweet red pepper. chopped
• 1/2 cup onion, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, chopped
• 4 cups fresh spinach, coarsely chopped
• 2 cups cooked rice
• 1/2 teaspoon Cedar Key Spice (optional)

Heat sesame oil and vegetable broth in a large skillet. Saute red pepper and onions for 1 minute. Add mushrooms and garlic, saute for 2 minutes. Add chopped spinach and saute for 2 minutes. Mix in cooked rice and reserved sauce and heat thoroughly. 

This recipe can be served immediately or reserved as a make ahead meal to be reheated.

Optional: serve vegetable rice bowl topped with Oven Roasted Tofu.

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