Japanese Tofu With Mushrooms

The sweet-salty sauce coats the mushrooms and flavors the tofu in a delectable way. Served over sticky Japanese rice, this recipe is the ultimate comfort food.

Serving size

1 cup of recipe


5 servings

Prep time: 20min
Cook time: 40min
Total: 1hr 0min


1 cup Japanese short grain rice

3 tablespoons butter, divided

1 package (244g) firm tofu

1 package (8 ounces) fresh mushrooms, sliced (any combination of crimini, white, shitake, etc.)

3 tablespoons soy sauce, reduced sodium

5 tablespoons sake

4 tablespoons mirin

Nutrition Info

Makes: 5 servings  Serving size: 1 cup of recipe




10 g

Saturated Fat

5 g

Trans Fat

<1 g


18 mg


44 g


6 g


1 g


10 g


393 mg


138 mg


169 mg


302 mg


  1. Cook 1 cup of Japanese rice according to the directions on the package.
  2. Drain tofu and wedge it between two plates. Place a heavy book on top and wait 15 minutes for excess water be released. Discard the water.
  3. Cut tofu into 2-inch rectangular pieces, about ¼ inch thick.
  4. Melt 1 tablespoon of the butter in a skillet over medium heat.
  5. Sauté tofu slices in the skillet until lightly browned on both sides, about 15 minutes. Drain sautéed tofu on a paper towel and set aside.
  6. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.
  7. Add mushrooms and cover with a tight-fitting lid. Increase the heat to medium-high and cook for about 2 minutes until the mushrooms release their juices.
  8. Uncover and add the soy sauce, sake and mirin.
  9. Cook uncovered for 2 minutes more. Remove from heat.
  10. Serve a portion of rice in individual bowls. Place a few pieces of tofu over rice.
  11. Spoon cooked mushrooms and a tablespoon of sauce over tofu and rice.
  12. Serve warm and enjoy!
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If you can’t find fresh mushrooms, use 2 ounces of dry mushrooms instead and prepare them by soaking them in water first.