Vegan Mushroom & Tofu Donburi

Total time45 min

Prep time20 min

Cook time25 min

4.9

(27)

Donburi is one of those deeply satisfying Japanese rice bowl dishes that feels like a full meal and a warm hug at the same time, and this plant-based version delivers every bit of that comfort. Golden pan-seared tofu sits alongside earthy mixed mushrooms and wilted baby spinach, all brought together with a glossy soy-mirin sauce that's savory, slightly sweet, and absolutely clings to every grain of short-grain rice. The sauce comes together in minutes on the stovetop — soy sauce, mirin, sake, and a touch of sugar thickened with cornstarch — and it's the kind of thing you'll want to drizzle on everything. Getting the tofu properly golden is the one technique worth paying attention to: pressing it well and letting it cook undisturbed in a hot skillet gives you that satisfying crisp edge without any fuss. Finishing the bowls with toasted sesame oil, scallion greens, and optional nori strips and sesame seeds takes the whole thing from weeknight dinner to something that genuinely looks and tastes like it came from a restaurant. This recipe makes four generous servings, so it's equally at home as a quick solo meal prepped ahead or a casual dinner for the whole table.

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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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