VEGAN OYAKODON

Print Recipe

Prep Time 10

Cook Time 25

Cuisine Japanese

Servings 4

Equipment

Large skillet
Mixing bowl
Whisk
Measuring cups and spoons

Ingredients

4 cups cooked short-grain rice
1 tablespoon oil
1 onion thinly sliced
3 cloves garlic minced
1 red bell pepper sliced
2 cups sliced shiitake mushrooms
1 block firm tofu cubed
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cornstarch
2 cups vegetable broth
4 tablespoons nutritional yeast
4 green onions chopped
Salt and pepper to taste

Instructions

In a mixing bowl, whisk together the cornstarch, soy sauce, mirin, and vegetable broth. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are tender.
Add the shiitake mushrooms and tofu to the skillet. Cook for another 5 minutes or until the mushrooms are tender and the tofu is lightly browned.
Pour the sauce mixture over the vegetables and tofu in the skillet. Bring to a simmer and cook for 5-10 minutes or until the sauce has thickened.
Add the nutritional yeast to the skillet and stir until well combined.
Divide the cooked rice among four bowls. Spoon the tofu and vegetable mixture over the rice.
Garnish with chopped green onions and serve hot.

Notes

NUTRITIONAL FACTS:

Calories: 354 | Total Fat: 6g | Total Carbohydrates: 63g | Dietary Fiber: 6g | Protein: 12g

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