Name: Japanese Tofu and Bamboo Shoot Donburi
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 150g firm tofu, pressed and cut into 1-inch cubes; 1/2 tbsp toasted sesame oil; 1/2 tbsp soy sauce (plus more to taste); 1 tbsp white miso paste; 1/2 cup unsweetened soy milk; 1/2 cup kombu dashi (Japanese seaweed stock, can use instant powder); 60g canned bamboo shoots, drained and sliced; 1/4 small carrot, julienned; 1/4 small Japanese eggplant, sliced into half-moons; 1/2 sheet nori (seaweed), cut into thin strips; 1 tsp mirin; 1/2 tsp grated ginger; A small bunch of shiso or green onion, thinly sliced, for garnish; 1/2 cup cooked short-grain Japanese rice (like sushi rice), for serving; Toasted sesame seeds, for garnish

Japanese Tofu and Bamboo Shoot Donburi

CrushedLemon1034

Remixed from Thai Green Curry Tofu with Bamboo Shoots by CrushedLemon1034()

This Japanese-Inspired Tofu and Bamboo Shoot Donburi brings together the clean, umami-rich flavors of Japanese home cooking. Pan-seared tofu is nestled in a savory miso-dashi broth with bamboo shoots, tender eggplant, and carrot for textural contrast. The dish is finished with nori and shiso (or green onion) to give a pop of freshness and aroma, and served over fluffy Japanese rice. It’s a comforting, plant-based meal that highlights subtle sweetness, deep umami, and a satisfying variety of textures—perfect for a weeknight dinner or healthy lunch bowl.

Ingredients

Instructions

Heat the toasted sesame oil in a medium nonstick skillet or saucepan over medium heat. Add the tofu cubes and sear on most sides until golden, about 3-4 minutes. Drizzle with 1/2 tbsp soy sauce and remove to a plate.
To the same pan, add a splash more oil if needed. Add grated ginger and stir-fry for 30 seconds until fragrant.
Whisk miso paste with soy milk until smooth, then stir in kombu dashi, mirin, and bring to a gentle simmer.
Add bamboo shoots, carrot, and eggplant. Simmer for 5-6 minutes, until vegetables are just tender.
Return tofu to the pan and simmer for 2-3 more minutes so flavors meld. Taste and adjust seasoning with more soy sauce if desired.
Spoon the tofu and vegetables with broth over a bowl of hot Japanese rice.
Garnish with nori strips, sliced shiso or green onion, and toasted sesame seeds. Serve immediately.