1 1/2 cups sliced shiitake mushroom caps (about 2 ounces) |
2 tablespoons thinly sliced green onions |
1 tablespoon low-sodium soy sauce |
1 1/2 teaspoons rice vinegar |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon dark sesame oil |
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic |
4 ounces peeled and deveined medium shrimp |
1 garlic clove, thinly sliced |
1 (14-ounce) block water-packed extrafirm tofu, drained |
cooking spray |
4 teaspoons low-sodium soy sauce |
4 teaspoons rice vinegar |
2 cups hot cooked short-grain rice |
thinly sliced green onions (optional) |