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VEGAN OYAKODON
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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