Tofu and Corn Rice

This mixed rice is one of my summer favorites, and it’s also nutritious. Quinoa is cooked right in with the rice. Meanwhile, tofu is sautéed with corn and seasoned with oyster sauce. For an extra layer of flavor, I like to use Asian chicken stock powder, an instant stock that is available at Japanese markets, but it’s totally optional. Wood ears are mushrooms that are sold in dried form at Asian markets. Sautéed or scrambled tofu with corn is also lovely as a filling for a lettuce-wrap appetizer. As a variation, shelled edamame can make a nice substitute for the corn.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To press-drain the tofu, set it in a shallow tray and place a flat-bottomed tray on top with a weight on top of the tray that is about equal to the weight of the tofu. Let it sit in the refrigerator for 30 minutes to drain, and then pour off the liquid and pat the tofu dry with a paper towel.

Step 2

To rehydrate the dried wood ears, quickly rinse them under running water and then soak them in a medium bowl of cold to lukewarm water for 30 to 40 minutes. Drain and rinse again. (The rehydrated wood ear will become seven to ten times larger.)

Step 3

In the donabe, combine the rice with the quinoa and water and let soak for 20 minutes.

Step 4

Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest undisturbed for 20 minutes.

Step 5

Meanwhile, make the sauce: in a small bowl, combine the oyster sauce, soy sauce, sake, chicken stock powder, salt, and pepper. Set aside.

Step 6

Heat the sesame oil in a sauté pan and sauté the garlic for 1 minute over medium heat. Break the tofu into smaller pieces by hand and add it to the pan. Stir, continuing to break up the tofu with a wooden spatula. Cook for 3 to 4 minutes, or until the tofu is lightly browned. Add the corn and wood ears and sauté for another minute or so.

Step 7

Add the sauce to the pan and turn up the heat to medium-high. Sauté until the liquid is almost gone, 2 to 3 minutes. Remove from the heat and set aside.

Step 8

As soon as the rice has finished resting, uncover and gently fold in the corn and tofu mixture. Serve in individual bowls at the table.