Ginger-Soy Glazed Shiitake Mushroom and Tofu Rice Bowl

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A savory rice bowl featuring shiitake mushrooms and tofu glazed with a fragrant ginger-soy sauce served over steamed jasmine rice for a filling vegan meal. This Asian Fusion-inspired rice and grain recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, sliced shiitake mushrooms, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz extra firm tofu, pressed and cubed
• 2 cups sliced shiitake mushrooms
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger
• 4 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 3 cups steamed jasmine rice
• 2 tbsp chopped scallions
• 1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 4-5 minutes per side until golden and crisp on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 2 cups sliced shiitake mushrooms, 2 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until mushrooms soften and become fragrant.
3. Step 3: Mix 4 tbsp soy sauce, 2 tbsp maple syrup, and 1 tbsp rice vinegar in a small bowl. Pour the sauce over the mushrooms and cook for 2 minutes until it thickens and coats the mushrooms.
4. Step 4: Return the tofu to the pan and gently toss to glaze with the sauce for 1 minute. Remove from heat.
5. Step 5: Divide 3 cups steamed jasmine rice among bowls. Top each with the glazed tofu and mushrooms, then garnish with 2 tbsp chopped scallions and 1 tbsp toasted sesame seeds before serving.