Tofu Don Recipe

Press and cube tofu

Drain the 14 oz block of firm tofu. Wrap in paper towels or a clean kitchen towel and place a weighted pan on top for 15–20 minutes to press out excess water. After pressing, cut the tofu into 3/4–1 inch cubes (about 20–24 pieces).

Make marinade

In a shallow bowl, combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp sugar. Stir until sugar dissolves.

Marinate tofu

Gently toss the tofu cubes in the marinade so all surfaces are coated. Let marinate at room temperature for 10–15 minutes, turning once. Reserve the remaining marinade for later use (do not discard).

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. Cook according to your rice cooker instructions or bring to a boil on the stove, reduce to low, cover and simmer 15 minutes, then remove from heat and rest 10 minutes covered. Fluff before serving.

While rice cooks or rests, make the tare. In a small saucepan, combine 1 cup dashi (or stock), 2 tbs soy sauce, 1 tbs mirin and 1 tsp sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 2–3 minutes, then reduce heat to low and keep warm. Taste and adjust sweetness or salt as needed.

Slice vegetables

Peel and thinly slice the medium yellow onion. Slice mushrooms into 1/4-inch slices. Trim scallion whites and slice them thinly; cut green tops into 1-inch pieces for garnish.

Sauté aromatics and vegetables

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add onion and the sliced scallion whites; sauté 3–4 minutes until they start to soften and edges become translucent. Add mushrooms and cook 2–3 more minutes until they release moisture and begin to brown.

Brown tofu

Push vegetables to the side of the pan. Add a little more oil if pan is dry. Place marinated tofu cubes in a single layer and sear without moving for 2–3 minutes to develop color. Turn and brown other sides so cubes are evenly golden (about 5–6 minutes total).

Combine tofu and tare

Pour the reserved tofu marinade and the warm tare sauce into the skillet with the tofu and vegetables. Gently stir to coat the tofu and vegetables, then simmer on medium-low 2–3 minutes until sauce slightly reduces and glazes the tofu. Taste and adjust — add up to 1 tsp sugar or 1 tsp soy sauce if needed. Remove from heat.

Divide the cooked rice between 2 bowls (serves 2). Spoon the tofu, onions and mushrooms with plenty of sauce over the rice, distributing evenly.

Garnish each bowl with toasted sesame seeds (1 tsp total, split), sliced scallion greens, a sprinkle of shichimi togarashi (about 1/4 tsp per bowl), nori strips or furikake (1/2 tbs per bowl), and pickled ginger on the side.

Serve immediately. Leftover tofu and sauce keep covered in the refrigerator up to 2 days; reheat gently in a skillet and add a splash of water or stock if sauce is too thick.