This delicious tofu donburi is made with crispy cubes of firm tofu coated in a sticky teriyaki glaze and served with pan-fried green onions and bell peppers over a bed of fluffy rice. It’s seriously satisfying and ready in just 20 minutes!
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INGREDIENTS (Serves 2):
– 350 g firm tofu
– cooking oil
– 50 g green bell pepper cubed
– 50 g Japanese leeks (naganegi) diagonally sliced
– salt and pepper
– 3 tbsp potato starch
– 2 tbsp soy sauce
– 2 tbsp mirin
– 2 tbsp sake
– 2 tsp sugar
– ½ tbsp garlic paste
– 2 portions cooked Japanese short-grain rice
– sesame seeds
– finely chopped green onions
– chili oil (rayu)
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ABOUT SUDACHI:
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#japaneserecipe #tofurecipe #donburi
6 Comments
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/tofu-donburi/
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
📖 GET MY FREE E-COOKBOOK: https://rb.gy/9pc98k
📲 iOS MOBILE APP: https://tinyurl.com/mtz9b85r
📳 ANDROID MOBILE APP: https://tinyurl.com/5n88bkku
INGREDIENTS (Serves 2):
– 350 g firm tofu
– cooking oil
– 50 g green bell pepper cubed
– 50 g Japanese leeks (naganegi) diagonally sliced
– salt and pepper
– 3 tbsp potato starch
– 2 tbsp soy sauce
– 2 tbsp mirin
– 2 tbsp sake
– 2 tsp sugar
– ½ tbsp garlic paste
– 2 portions cooked Japanese short-grain rice
– sesame seeds
– finely chopped green onions
– chili oil (rayu)
➤ STEP-BY-STEP INSTRUCTIONS: https://sudachirecipes.com/tofu-donburi/
I'm going to try this tomorrow. I use to cook the tofu, but I didn't use the potato starch. I was wondering why it wasn't crispy. My mom use to cook this all the time, but she's not here. I sure to miss her Japanese cooking ! Thanks for sharing 🙂I also just downloaded your e-book
I'm going to try this tomorrow. I love tofu but have never tried this. My mom is the one that use to cook us Japanese food, but she's not here anymore. I sure do miss her cooking. I just always made things by taste. But this looks really simple. Thanks for sharing 🙂
I keep trying to leave a comment and it disappears wow !
This recipe looks delicious! Im sharing this with my friends who love trying new vegan dishes – come check out what else is cooking
Thanks for the recipe! Just a note, cutting it in to larger pieces means reduced surface area. The smaller the pieces the greater the surface area. (You said the opposite at 1:14)