Rice pan with shrimp, mu-err mushrooms and smoked tofu

Ingredients for 2 servings:

• 200 g smoked tofu
• 125 g shrimp(s)
• 15 g dried mu-err mushrooms
• 1 cup rice
• 1 jar vegetables, Chinese
• 1 jar mung bean sprouts
• 1 handful of broccoli
• 1 small onion(s)
• 3 tbsp teriyaki sauce
• 2 tbsp soy sauce
• e.g. Sweet Chili Sauce
• 1 shot of sesame oil, from roasted sesame

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

quick, easy, delicious

Soak the moo-err mushrooms in cold water for 1 hour, then drain and simmer gently in 2 tablespoons of soy sauce for about 15 minutes. Cut the tofu into bite-sized pieces and marinate in the teriyaki sauce for about 30 minutes. Cook the rice according to the package instructions. Peel and chop the onion, cut some broccoli into florets (blanch first if you like, or use it raw). Heat sesame oil in a pan or wok. Sauté the onions in the hot oil until translucent. Add the shrimp and let them brown. Add all the other ingredients (drain the liquid from the vegetables and sprouts; you can discard this; add any excess marinade to the wok) and cook, stirring occasionally. Season with sweet chili sauce and serve hot.