Meatless "Meat-Flavored" Crumble Rice Bowl

Wrap the tofu in cheesecloth and press out as much water as possible, then crumble it. Mince the shiitake mushrooms finely.

~5 min

Why: Removing as much moisture as possible from the tofu keeps the pan dry while cooking, giving it that crumbly, meat-like texture.

Heat oil in a pan and sauté the minced garlic and ginger until fragrant.

~2 min

Add the crumbled tofu and shiitake, and stir-fry over high heat until the moisture cooks off.

~7 min

Watch out: Leaving it undisturbed lets it stick and burn — stir frequently.

Add soy sauce, oyster sauce, and sugar, and cook down like a glaze until the liquid is gone, then finish with sesame oil.

~4 min

Spoon over rice and sprinkle with scallion to finish.

~2 min