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Sticky Mushroom & Tofu Rice Bowl

Sticky Mushroom & Tofu Rice Bowl


Make the new year anything but bland with this sticky mushroom creation.

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2274kj 541kcal
  • Fat
    Med 27%
  • Saturates
    Low 7%
  • Sugar
    Low 17%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 72.4g

Bring Co-op to your front door

Big Bag Option


  • 1 tbsp Co-op sunflower oil
  • 280g pack firm tofu, cut into 2cm chunks
  • 200g pack Co-op chestnut mushrooms, sliced
  • 170g pack Co-op hand-picked fine beans, cut into 4cm lengths
  • Bunch Co-op salad onions, 1 finely sliced, remainder cut into 3cm lengths
  • 1 tbsp finely grated Co-op ginger
  • 2 cloves garlic, crushed
  • 3 tbsp sweet chilli sauce
  • 1 tbsp Co-op dark soy sauce
  • 250g pack Co-op microwaveable Wholegrain Rice
  • 2 tsp sesame seeds, toasted, optional


  1. Heat oil in a large frying pan. Add tofu and cook over a medium-high heat for 2-3 mins, stirring until starting to colour. Add the mushrooms and green beans and continue to cook for 8 mins, stirring until the mushrooms are deep golden.

  2. Add the chunky salad onions, ginger and garlic to the pan, cook for 2 mins, stirring often. Pour in the chilli sauce and soy sauce with 3 tbsp water, stir and cook for 1-2 minutes until reduced and sticky.

  3. Meanwhile, heat rice according to pack instructions. Divide rice between two warmed bowls, top with the tofu mixture, scatter with sliced salad onions and sesame seeds and serve.

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