Teriyaki Tofu Donburi (20-Minute Vegan Rice Bowl Recipe)

By Sudachi · 20 min

Ingredients

Instructions

1. Wrap the tofu in kitchen paper, place it on a heatproof plate and microwave at 600W for 2 minutes. Let it cool.
2. Heat a pan over medium with a drizzle of oil. Fry the green pepper and naganegi until lightly charred, then set them aside.
3. Cut the cooled tofu into large cubes.
4. Mix a generous pinch of salt and pepper with 3 tbsp potato starch and spread it on a plate.
5. Reheat the same pan over medium with a generous amount of oil (about 1 tbsp per serving). Coat the tofu in the starch only just before frying, then fry, turning occasionally, until golden brown on all sides.
6. Mix 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar and ½ tbsp garlic paste. Once the tofu is golden, pour this sauce into the pan.
7. Add the charred vegetables and cook until heated through and the glaze is thick and glossy. Remove from the heat.
8. Divide 2 portions of cooked rice into bowls, top with the tofu and vegetables, then sprinkle with sesame seeds, chopped green onion and chili oil.

Summarized from Sudachi's video. Watch it for the details.

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