Tofu Mushroom Rice Bowl
SARSAYA® Oyster SauceIngredients
- 1/2 cup (125 ml) Cooking oil
- 1/4 kilo (250g) Tofu, cubed
- 2 pcs. (125g) Red Onion, sliced
- 1 cup (250g) Canned Shitake Mushroom, strips
- 1 pack (30g) SARSAYA® Oyster Sauce
- 1/4 tsp. (0.6g) Black pepper
- 2 tsps. (10g) Margarine, unsalted
- 1/4 kilo (250g) Carrots, strips
- 1/4 kilo (250g) Baguio beans, trimmed and bias-cut
- 1/4 kilo (250g) Mung bean sprouts
- 1 pc. (50g) Red bell pepper, strips
- 1/2 cup (50g) Spring onion, chopped
- 5 pcs. (300g) Fried egg, sunny-side up
- 1 tsp. (3g) White sesame seeds
- 7 1/2 cups (1200g) Well-milled White Rice, boiled
Procedure
- PAN FRY. In a hot pan, pour cooking oil to fry the tofu. Cook until golden brown. Drain excess oil by placing the tofu on a paper towel. Set aside.
- SAUTE. From the same pan, lessen the used oil to leave just 3 teaspoons of oil for sauteeing then saute onion, mushroom and tofu.
- SEASON. Add SARSAYA® Oyster Sauce and black ground pepper and set aside.
- SAUTE. In the same pan, add margarine and saute carrots, baguio beans, mung bean sprouts, red bellpepper and scallions. Set Aside
- ASSEMBLE AND SERVE. In a bowl, scoop 1 1/2 cups of rice and top it with the sauteed tofu, mushroom and vegetables. Add fried egg and sprinkle sesame seeds.
Cooking Tips
You may air-fry the tofu at 180C for 10 minutes or until golden brown. You may have boiled instead of fried egg.
Products Used

SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
765.5
Carbohydrates (g)
114.8
Proteins (g)
25.8
Fat (g)
25.6
Dietary Fiber (g)
8.3
Calcium (mg)
282.1
Iron (mg)
8.9
Sodium (mg)
-
Thiamin (mg)
0.40
Riboflavin (mg)
1.15
Niacin (mg)
5.4
Ascorbic Acid (mg)
75
Good to Know Nutrition Facts
Tofu is an excellent source of plant-based protein providing all 9 essential amino acids.