Vegetarian Gyudon (Japanese Beef Bowl)
Indulge in the comforting flavors of Japan with this Vegetarian Gyudon, a plant-based spin on the classic Japanese beef bowl. This hearty recipe replaces meat with perfectly marinated extra-firm tofu and savory shiitake mushrooms, creating a satisfying umami-packed dish. Simmered in a rich blend of soy sauce, mirin, vegetable broth, and a hint of sweetness, the tofu and vegetables are infused with bold, authentic flavors. Served over a bed of fluffy steamed rice and garnished with fresh green onions and toasted sesame seeds, this easy and wholesome meal is perfect for weeknight dinners. Ready in just 40 minutes and packed with nutritious ingredients, Vegetarian Gyudon is a must-try for anyone looking to explore Japanese cuisine with a healthy twist. Whether you're vegetarian or simply seeking a delicious meatless option, this recipe delivers both flavor and nourishment.
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Recipe Information
Ingredients
- 200 grams extra-firm tofu
- 150 grams shiitake mushrooms
- 1 medium onion
- 60 milliliters soy sauce
- 60 milliliters mirin
- 240 milliliters vegetable broth
- 2 tablespoons sugar
- 1 teaspoon ginger
- 2 cloves garlic
- 1 tablespoon sesame oil
- 4 cups cooked rice
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes.
While the tofu is pressing, slice the shiitake mushrooms and thinly slice the onion and green onions. Mince the garlic and ginger.
Once pressed, cut the tofu into thin slices resembling beef strips.
In a medium bowl, combine the soy sauce, mirin, vegetable broth, and sugar, stirring until the sugar is dissolved to create the sauce.
Heat the sesame oil in a large frying pan over medium heat. Add the onions and cook until they become translucent, about 3-4 minutes.
Add the garlic and ginger, cooking for another minute until fragrant.
Increase the heat to medium-high and add the mushrooms. Stir-fry the mushrooms for 2-3 minutes until they start to soften.
Add the sliced tofu to the pan, stirring gently to combine with the mushrooms and onions.
Pour the prepared sauce over the tofu and vegetables, gently stirring everything together. Bring to a simmer and let cook for 5-7 minutes, allowing the flavors to meld.
While the mixture is simmering, prepare the cooked rice if not already done. Divide the rice into four bowls.
Once the tofu and mushroom mixture is well coated in sauce and slightly thickened, remove from heat.
Spoon the tofu and mushroom topping over the rice in each bowl.
Garnish with sliced green onions and sesame seeds.
Serve hot and enjoy your Vegetarian Gyudon!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 74.4 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1572 mg | 121% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
