- 1 tablespoon olive or grapeseed oil
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 cup Trader Joes fresh or frozen Cauliflower Rice
- 4 portobello mushroom caps, gills removed, chopped
- 1 tablespoon chile-garlic sauce, (see Note)
- 1¼ cups vegetable broth
- 2 tablespoons Braggs Aminos (or low sodium soy sauce)
- 2 tablespoons Walden Farms Maple Syrup
- 1 14-ounce package firm tofu, cut into ½-inch cubes
- 1 8-ounce can water chestnuts, rinsed and coarsely chopped
- 1/2 cup Soybean Sprouts
- Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
- Add broth, braggs/soy sauce, syrup, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors. Toss with sprouts.
- Top with Fried Egg (optional).
- Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Recipe resources: eatingwell.com and sunbasket.com