Asian Shitake and Kale Bowl with Brown Rice

Instructions

1. Cook the rice according to package directions.
2. Heat the olive oil in a large skillet or wok. Add the onion and garlic and sauté for 3 minutes.
3. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Stir in 1⁄3 cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon 1⁄2 cup cooked rice into each of four individual bowls and top with about 1½ cups of the shitake- kale mixture.