Mushroom Tofu Rice Bowls with a Simple Soy Sauce Glaze
Make vegetarian mushroom tofu rice bowls with firm tofu, button or cremini mushrooms, garlic, ginger, soy sauce, and mushroom oyster sauce alternatives.
vegetarian mushroom oyster sauce or oyster sauce: 1 tbsp (optional).
Pat tofu dry, cut into cubes, and toss lightly with cornstarch.
Cook tofu in oil until golden on several sides, then move it to a plate.
Add mushrooms to the skillet and cook until their moisture evaporates and the edges brown.
Add garlic, ginger, soy sauce, mushroom oyster sauce if using, and a splash of water. Return tofu and serve over rice.
Cremini, chestnut, button, shiitake, or mixed mushrooms all work.
Firm or extra-firm tofu is easiest because it browns without breaking.
Vegetarian mushroom oyster sauce is the best meat-free pantry upgrade for this bowl.
Use broccoli, bok choy, spinach, or cabbage with the mushrooms if you want more vegetables.
Use hoisin plus soy sauce if vegetarian mushroom oyster sauce is unavailable.
Use cooked chicken or shrimp instead of tofu if you are not cooking vegetarian.
Firm tofu: Extra-firm tofu, Smoked tofu, Cooked chicken. Pat tofu dry and brown it before adding sauce. Soft tofu is too fragile for this skillet method.
Mushrooms: Button mushrooms, Cremini or chestnut mushrooms, Shiitake mushrooms. Cook mushrooms until their moisture evaporates; otherwise the sauce becomes watery.
Vegetarian mushroom oyster sauce: Regular oyster sauce, Hoisin plus soy sauce, Extra soy sauce with sugar. Vegetarian mushroom oyster sauce is the most useful version when keeping the recipe meat-free.
What mushrooms are best for tofu rice bowls?
Cremini, chestnut, button, shiitake, or mixed mushrooms all work. Brown them well for the best flavor.
Can I make mushroom tofu rice bowls vegan?
Yes. Use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and a little hoisin.
Use firm or extra-firm tofu, pat it dry, and turn it gently only after each side has browned.