Mushroom Shichimi Rice Bowl

INGREDIENTS

• 2 cups cooked brown rice*
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, very thinly sliced
• Fine-grain sea salt
• 12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
• 8 ounces / 225 g firm tofu, cut into tiny cubes
• 1 small bunch kale / 3 oz / 85 g, well chopped
• Shichimi Togarashi or red pepper flakes, to taste