Emulsifier Free Vegan Mushroom & Tofu Donburi
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ½ cups water
For the sauce
- ¼ cup soy sauce
- 3 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp water
For the toppings
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp neutral oil, divided
- 8 oz mixed mushrooms (shiitake, cremini, or oyster), sliced
- 3 cups baby spinach
- 2 scallions (green tops only), thinly sliced
- 1 tsp toasted sesame oil
- ½ tsp salt
For serving
- 1 tbsp sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Combine the rinsed rice and 2½ cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during cooking or steaming.
- 2
While the rice cooks, whisk together the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 1 minute. In a small bowl, stir the cornstarch into 1 tbsp water until smooth, then pour into the simmering sauce and stir until the sauce thickens slightly and coats a spoon, about 30 seconds. Remove from heat and set aside.
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