This mushroom tofu donburi is quick to make: while the rice cooks, you fry off tofu and mushrooms, glaze them in a simple teriyaki, and spoon it all over the top. We've gone with short-grain brown rice instead of the usual white, which brings more fibre and a nice chew. Sweet-salty teriyaki, tender mushrooms, crispy-edged tofu… it's a proper midweek winner.
Why We Love It
- Healthy: made with brown rice, which adds fibre and makes a nice change from white rice.
- Quick to cook: the topping is ready by the time the rice is done.
- Great texture and flavor: crispy tofu, soft mushrooms, and sweet-salty teriyaki.
What is Donburi?
Donburi just means "rice bowl" in Japanese. It's a flexible kind of meal: start with rice, then add the toppings you like or whatever you've got at home. Traditionally you'd have a protein or a mix of proteins, along with some vegetables and flavours like garlic or chili. Pickles and condiments are often added too, so you can make the bowl exactly how you like it.
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Ingredients
Serves 2 | Prep time 15 minutes | Cooking time 15 minutes
This is an overview with extra tips and guidance. See skip to the printable recipe card for quantities.
- Brown rice
- Water
- Salt
- Tofu
- Shimeji mushrooms
- Garlic
- Ginger
- Cooking oil
- Sesame oil
- Cornstarch (or potato starch)
- Soy sauce
- Mirin
- Sugar
- Spring onions
- Sesame seeds
- Shiso leaf (optional)
I like to use a good-quality short-grain brown sushi rice here. It has the stickiness you want for donburi but with a bit more fibre. Shimeji mushrooms are a great choice too; they're delicate in flavour and stay firm once cooked. Just cut off the base and brush away any dirt before you use them. For the protein, extra-firm tofu works best. Drain it well and press it between paper towels to get rid of excess moisture, which helps it crisp up properly in the pan.
How to make mushroom tofu donburi
Get the rice cooking
Add the brown sushi rice to a saucepan with water, making sure the rice sits in an even layer. Bring it up to a simmer, then cover and cook gently over low heat for about 25-30 minutes, until the grains are tender and the water has absorbed. Brown rice takes longer than white, so it's best to get this going first.
Prep the toppings
While the rice cooks, get the toppings ready. Peel the ginger with a spoon or peeler, then mince it by slicing thinly in one direction, then the other, and finally cutting across into fine pieces.
Peel the garlic and slice it thinly across the cloves. Keeping the slices even helps them cook gently without burning.
Drain the tofu and press it between kitchen towels to squeeze out as much moisture as you can. This step makes a big difference to the texture once it hits the pan. Cut it into even cubes.
Trim the base from the shimeji mushrooms and break them into small clusters, brushing or wiping away any dirt as you go. They cook quickly and keep a firm texture, which makes them perfect for this donburi. Slice the spring onions thinly on the diagonal so they're ready to scatter over the bowls just before serving.
Put the tofu and mushrooms into a bowl and toss them with cornstarch or potato starch until they're lightly and evenly coated. The starch forms a thin crust that helps them turn crisp and golden in the pan.
Make the teriyaki sauce
Mix soy sauce, mirin, and sugar together in a small bowl to make a quick teriyaki sauce. Taste it before you add it to the pan. If it feels too salty, balance it with a splash more mirin or a pinch of sugar. When using tamari instead of soy, go gently, as it can be stronger in flavor due to its fermentation process.
Cook everything in the pan
Heat a little neutral oil with a splash of sesame oil in a large frying pan. Let it get hot but not to the point of smoking. To check, drop in a small piece of mushroom. If it sizzles without smoke, the pan is ready. If the oil does start smoking, take the pan off the heat for a moment, then return it to a moderate temperature before you start frying.
Add the tofu and mushrooms and fry until golden and crisp around the edges. Once they've taken on some color, pour in the teriyaki sauce. Stir well so the tofu and mushrooms are evenly coated, then let it bubble for a minute or two until the sauce reduces and clings to each piece.
Tip: Add the sauce only after the tofu has gone crispy. If you pour it in too soon, the tofu will steam in the liquid instead of keeping its crisp texture.
Once they have some colour, pour in the teriyaki sauce. Stir everything together so the tofu and mushrooms are coated, then let it bubble for a minute or two until the liquid reduces and clings to the pieces.
Check the rice for tenderness. By now all the water should be absorbed. Spoon the cooked rice into bowls and add the teriyaki tofu and mushrooms on top.
Scatter over the sliced spring onions and sesame seeds. Serve with vegetable pickles or a few pickled chillies on the side.
What to Serve with Mushroom Tofu Donburi
We love to customize our donburi bowls with different toppings and sauces. Depending on how hungry you are, the occasion, or just your mood, here are some ideas to mix and match, and make it your own:
- Pink pickled radish
- Easy pickled carrots
- Gari (Japanese ginger pickle)
- Red hot chili pickles
- Homemade gyoza
- Crispy vegetable tempura
- Vegan condiments: kewpie mayo, tonkatsu mayo, tonkatsu sauce
Simple swaps if you need them
Sometimes you're missing an ingredient, or you want to make the bowl fit your diet. Here are a few easy substitutions:
Sesame seeds → onion seeds, sunflower seeds, or pumpkin seeds all work. Toast them in a dry pan until golden for the best flavor.
Soy sauce → swap for coconut aminos or noya sauce. To keep it gluten-free, use a wheat-free tamari. Taste as you go, since saltiness varies.
Tofu → eggplant or extra mushrooms work well. For something "meatier," you can try a pea-protein option like Beyond Meat, but use salt sparingly and adjust seasonings to taste as they often come pre-seasoned. For another protein-rich rice bowl, try my vegan teriyaki beef donburi.
Variations
Donburi is flexible, and it's fun to change it up depending on your taste or what's in the fridge. Here are some ideas we make often:
Finishing touches: A spoon of vegan kewpie or tonkatsu mayo, or a drizzle of tonkatsu sauce, can make the bowl richer and creamier.
Spicy: Add a sprinkle of Shichimi Togarashi, sauté a few birdseye chilis, or drizzle Layu (Japanese chili oil) for extra heat.
Different toppings: Swap shimeji for other mushrooms like shiitake, maitake, enoki, or chestnuts sautéed with onion and garlic. Soya mince also gives a heartier, beef-style flavor.
Storage
Donburi can be refrigerated for 3 to 4 days, making it a convenient option for meal prep. For ease, divide the servings into microwave-safe containers. When you're ready to eat, simply reheat in the microwave until hot. If you prefer, you can also warm it up on the stove-just add a little water to the pan and heat everything thoroughly until it's steaming hot before serving.
FAQ
Donburi means "rice bowl" in Japanese. It is rice topped with protein, vegetables, and sauce. There are many versions such as gyudon with beef, katsudon with fried cutlets, and oyakodon with chicken and egg, as well as plenty of plant-based takes. Alongside this tofu and mushroom version, you can also try our vegan teriyaki beef donburi.
Short-grain rice is best, as it cooks up slightly sticky and holds together well in the bowl. White short-grain rice is the most traditional, but brown short-grain rice also works and adds more fiber and chew.
Yes. Use a gluten-free tamari instead of soy sauce in the teriyaki, or coconut aminos if you also want to avoid soy. The rest of the ingredients in this mushroom tofu donburi are naturally gluten-free.
Donburi is easy to customize. Add vegetable pickles for freshness, or try extras like homemade gyoza, crispy vegetable tempura, or vegan condiments such as kewpie mayo, tonkatsu mayo, or tonkatsu sauce.
Yes. Eggplant and mushrooms make good whole-food alternatives, while soy mince or seitan can give a heartier, meatier feel. If you use store-bought plant proteins, they are often pre-seasoned, so use salt, soy sauce and seasonings more sparingly and slowly (if at all).
Yes. Cook the rice and topping, then store them in separate containers in the fridge for 3 to 4 days. Reheat the tofu and mushrooms in a pan with a splash of water to loosen the sauce and crisp them back up. The rice can be warmed in the microwave or on the stove. Add fresh spring onions and pickles just before serving.
Other Popular Recipes
- Sweet Potato Katsu Curry (Vegan & Made with Golden Curry)
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- My Favourite Vegan Japanese Rice Recipes
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📖 Recipe
Mushroom Tofu Donburi (Teriyaki Tofu Rice Bowl)
Ingredients
Rice:
- 1 cup short-grain brown sushi rice
- 1 cup water
Tofu and mushroom topping:
- 2 cloves fresh garlic
- 1 knob fresh ginger
- 2 Tablespoons neutral oil, for frying for frying
- 1 teaspoon sesame oil
- 1 block (280g) extra-firm tofu
- handful (~80g) shimeji mushrooms
- ¼ cup cornstarch (or potato starch)
Quick teriyaki sauce:
- 3 Tablespoons soy sauce
- 3 Tablespoons mirin
- 1 teaspoon sugar
Garnish:
- 1-2 spring onions
- Sprinkle of sesame seeds
- 1 shiso leaf, optional
Instructions
- Combine rice and water in a saucepan, ensuring the rice is level.
- Heat on medium until simmering, then reduce to low and cook for 25-30 minutes.
- While rice cooks: Peel the ginger using a peeler or teaspoon.
- Mince the ginger by thinly slicing one way, then the other and then across the stalks again.
- Peel the garlic, then slice thinly across the cloves.
- Drain the tofu and cut into 1-inch cubes.
- Trim the shimeji mushrooms and separate them, cleaning off any dirt.
- Thinly slice spring onions for garnish and set aside.
- In a bowl, coat the tofu cubes and mushrooms evenly with cornstarch (or potato starch).
- Mix soy sauce, mirin, and sugar to create a quick teriyaki sauce. Set aside.
- Heat oil and sesame oil in a pan over medium heat, and fry the cornstarch-coated tofu cubes and mushrooms until crisp and golden.
- Pour the teriyaki sauce over the tofu and mushrooms. Stir to combine and cook until the sauce is absorbed.
- Check the rice for tenderness. By now all the water should be absorbed.
- Plate up your rice in bowls and add the teriyaki tofu and mushroom topping. Garnish with spring onions, sesame seeds, and optional shiso or pickles on the side.
Notes
- Pink pickled radish
- Easy pickled carrots
- Gari (Japanese ginger pickle)
- Red hot chili pickles
- Homemade gyoza
- Crispy vegetable tempura
- Vegan condiments: kewpie mayo, tonkatsu mayo, tonkatsu sauce
- Drinks: Japanese tea or a cold Japanese lager
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