Mushroom Tofu Donburi (Teriyaki Tofu Rice Bowl)

Brown ceramic bowl with crispy golden tofu, vegetables and spring onions next to pickled radish

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Mushroom Tofu Donburi (Teriyaki Tofu Rice Bowl)

This mushroom tofu donburi is a quick Japanese rice bowl topped with crispy tofu and tender mushrooms in a homemade teriyaki sauce. A healthy, easy vegan dinner that comes together in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main dishes

Cuisine: Japanese, vegan, vegetarian

Servings:

Calories: 732kcal

Author: Aaron Fukuyama

Ingredients

Rice:

200 g short-grain brown sushi rice
450 ml 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
280 g extra-firm tofu
80 g shimeji mushrooms shitake or enoki are great options too
¼ cup cornstarch potato starch works too

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

Metric - US Customary

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

Press the tofu well. The more moisture you remove, the crispier it gets. Press between kitchen towels for at least 5 minutes before cutting.
Coat with starch. Tossing the tofu and mushrooms in cornstarch or potato starch before frying gives them a light crust and helps the teriyaki sauce cling.
Add the sauce only once the tofu is crispy. If you add it too soon the tofu will steam in the liquid and lose its texture.
Don't overcrowd the pan. Fry in batches if needed — overcrowding causes steaming rather than browning.
Start the rice first. Brown rice takes 25–30 minutes. Get it on before you prep anything else and the topping will be ready just as the rice finishes.
Storing. Keep rice and topping in separate containers in the fridge for up to 3–4 days. Reheat the tofu and mushrooms in a pan with a splash of water to loosen the sauce.

Nutrition