Japanese-Inspired Miso Tofu & Mushroom Bowls

Method

1. 1

   Prep the ingredients

   Press and cut the tofu into 1-inch cubes, stem and slice the shiitake mushroom, and thinly slice the scallion. Stir the miso paste, mirin, and soy sauce together in a small bowl.

   Tip: Pressing tofu helps it brown instead of steaming.

2. 2

   Cook the rice

   Combine the white rice and 420 ml water in a medium saucepan over high heat. Bring to a boil, cover, and simmer over low heat for 15–18 minutes.

   18 min
3. 3

   Brown the tofu

   Heat half the sesame oil in a large skillet over medium-high heat. Add the tofu in one layer and turn it occasionally for 7–9 minutes.

   9 min

   Tip: Brown in batches if the tofu cubes are crowded.

4. 4

   Cook the mushrooms

   Add the remaining sesame oil and shiitake mushroom to the skillet; stir over medium heat for 4–6 minutes until softened and lightly browned. Pour in the miso mixture and toss for 1 minute until glossy.

   7 min

   Tip: Miso can scorch if the skillet is too hot; lower the heat before adding the glaze.

5. 5

   Taste and serve

   Spoon the tofu and mushrooms over white rice and scatter scallion on top. Taste and adjust with salt and black pepper before serving.