Rice with mushrooms and tofu

Ingredients for 2 servings:

• 230 g rice (e.g. sticky rice)
• 500 g mushrooms, fresh
• 1 pack of firm tofu
• 1 m.-sized onion(s)
• Soy sauce
• sesame
• Cayenne pepper
• Paprika powder, sweet
• Paprika powder, hot
• pepper
• 1 chili pepper(s), optional
• Oil for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A very simple and inexpensive dish

Cook the rice as usual. (For the rice quantities, you can of course use your usual amount for the desired number of people; the 230g is just a suggestion.) Cut the mushrooms into thick slices and fry them in oil, for example, in a wok. I make sure that every mushroom is browned on all sides. I find that this makes them particularly aromatic. When they are browned on all sides, season with salt and pepper, toss briefly, remove from the pan, and set aside. Add the diced tofu to the hot oil and fry. Once it is slightly browned, add the diced onion and cook until translucent. Season to taste with salt, pepper, both paprika spices, soy sauce, and cayenne pepper. You can also fry a chili. Now add the mushrooms and the cooked rice and mix everything together. Sprinkle some sesame seeds on top and serve.