Tofu Mushroom Bowl

This plant-based grain bowl combines savory maitake mushrooms, crisp broccoli, firm tofu, and protein-rich edamame with fluffy quinoa. A homemade sweet-and-sour sauce brings the ingredients together, while pistachios and sesame seeds add crunch to every bite. ⁠ ⁠ ⁠⁠⁠INGREDIENTS ⁠ ⁠⁠FOR THE BOWL & STIR-FRY  ⁠5 ounces maitake mushrooms ⁠15 ounces broccoli florets ⁠15 ounces firm tofu ⁠5 ounces sweet-and-sour sauce ⁠5-1/2 cups quinoa, cooked ⁠10 ounces edamame ⁠5 tablespoons scallions, chopped ⁠5 tablespoons pistachios, toasted ⁠5 teaspoons sesame seeds, toasted ⁠ ⁠FOR THE SWEET & SOUR SAUCE  ⁠1/4 cup orange juice ⁠3 tablespoons cane sugar ⁠2-1/2 teaspoons ketchup ⁠4 teaspoons rice vinegar ⁠1-1/2 teaspoons tamari ⁠1-1/2 teaspoons cornstarch ⁠ ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠INSTRUCTIONS ⁠ ⁠⁠TO MAKE THE BOWL & STIR-FRY 

1. In a hot sauté pan, caramelize the maitake mushrooms, broccoli, and tofu until golden brown. Add the sweet-and-sour sauce and toss to coat.

2. Heat the quinoa and mix with the edamame and scallions. Divide the quinoa mixture among five serving bowls and top with the sautéed vegetables.

3. Garnish each bowl with pistachios and sesame seeds. 

⁠FOR THE SWEET & SOUR SAUCE 

1. Add the orange juice to a small pot along with the cane sugar, ketchup, and rice vinegar. Bring to a simmer.

2. Add the tamari and cornstarch to a small bowl and mix until combined.

3. Add the tamari slurry to the pot and whisk until thickened. 

⁠NOTES ⁠Nutrition may vary depending on ingredients used.