Wicked Healthy Shiitake Tofu Stir-fry

Place the brown rice and 1¼ cups water into a small saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 30 to 35 minutes. In a medium bowl, whisk together the tamari, cornstarch, rice wine, and ½ cup water.

Destem the shiitake mushrooms and cut the caps in half. Peel and thinly slice the onion. Peel and mince the ginger. Peel and mince 2 cloves of garlic. Rinse the fermented black beans. Finely chop the bird’s eye chiles.

Place a large skillet or wok over high heat with 2 tbsp vegetable oil. Once hot, add the mushrooms and sprinkle with salt. Cook the mushrooms, tossing the pan occasionally, until they’re browned in places, about 5 minutes. Drain the tofu, pat dry with paper towels, and cut into small cubes. Transfer the mushrooms to a plate and return the skillet to the medium-high heat.

Add sesame oil to the skillet, then add the cubed tofu. Cook, shaking the pan occasionally, until tofu is browned in places, about 3 to 5 minutes. Add the tofu to the plate of mushrooms and return the skillet to the same heat. Add the onions and cook for 30 seconds. Add the ginger, garlic, fermented black beans, and as much chile as you’d like. Cook until onion has softened, about 2 to 3 minutes.

Add the mushrooms, tofu, and water chestnuts the skillet. Give the tamari mixture another whisk and add to the skillet. Toss the stir-fry to combine. Reduce heat to low and simmer until sauce thickens, about 1 to 2 minutes. Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute.

To serve, divide the brown rice between large plates. Top with shiitake tofu stir-fry and dig in!