Fructose 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
Ingredient notesThis recipe uses only a small amount of sake per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid sake, please tap it and change its rating to Red.
Sweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 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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