This stir-fry is a nod to a Taiwanese dish usually found in the cafés of Hong Kong. We love the pungent smell of shiitakes being cooked down and how the tofu absorbs the flavorful juices that are released from the mushrooms. Served over steamed white rice with diced bell peppers for some fresh crunch. Thai basil and sliced scallions finish the plate for an herbal flourish. Chopsticks not necessary (but totally fun!).
Red Bell Pepper
Rice Cooking Wine
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.