Mushroom and Tofu Donburi
Crisp tofu and glossy shiitake in a sweet ginger and tamari sauce over sticky rice. Vegan and full of flavour.
- Time35 min
- LevelEasy
- Costabout £2.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice, then cook in a covered pan with 400 ml water for 12 minutes on the lowest heat. Rest covered for 10 minutes.
12 min - 2
Toss the tofu in the 2 tbsp cornflour. Heat 1 tbsp oil in a large non stick pan and fry the tofu for 8 minutes, turning, until crisp and golden on most sides. Tip onto a plate.
8 min - 3
Add the rest of the oil and fry the onion for 3 minutes. Add both mushrooms and fry for 5 minutes until browned and their juices have gone.
8 min - 4
Add the tamari, mirin, sugar, ginger, water and edamame. Simmer for 3 minutes.
3 min - 5
Stir in the cornflour paste and simmer for 1 minute until glossy and slightly thick. Fold in the tofu so it takes up the sauce.
- 6
Spoon the rice into 4 bowls, top with the tofu and mushrooms and spoon over the sauce. Finish with spring onion and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.