This easy vegetarian rice bowl is made using Success® Jasmine Rice simmered to perfection in vegetable broth with soy sauce, ginger, star anise, and cinnamon sticks as a great base layer of flavor topped with mushrooms, bok choy and tofu for a meal you’ll be wanting to make again and again.
Prepare rice according to package directions, substituting water with vegetable broth and adding soy sauce, ginger, star anise, and cinnamon sticks.
Meanwhile, heat oil in large wok or skillet set over high heat. Stir-fry tofu for 2 to 3 minutes or until it starts to turn golden around the edges. Stir in mushrooms, bok choy, and salt. Stir-fry for 3 to 5 minutes or until mushrooms and bok choy are tender.
Top rice with tofu and vegetable mixture; sprinkle with cilantro and mint. Drizzle with hoisin sauce, sriracha, and garnish with lime wedges.
Substitute tofu with plant based meat strips.
If you’re not familiar with this international dish, pho is a Vietnamese brothy soup made with rice noodles, fresh herbs, vegetables and typically meat or chicken all topped with crunchy bean sprouts or leafy greens. It is often topped with common East Asian flavors of lime, peppers for heat similar to Thai cuisine.
Our version turns this classic dish into a flavorful vegetarian rice bowl layered with a base of aromatic Success® Jasmine Rice simmered in a blend of vegetable broth, soy sauce, ginger, star anise, and cinnamon sticks. That hearty and delicious rice base is then topped with tofu, mushrooms and bok choy sautéed to perfection.
If that weren’t enough flavor for you, you can top this rice bowl with fresh herbs like cilantro and mint leaves and drizzle on hoisin sauce, sriracha all garnished with lime wedges.