Jajangmyeon-style Rice Bowl with Shiitake and Deep-fried Tofu

Use deep-fried tofu and Shiitake to substitute the minced meat. It's vegan and yet so filling♪ This vegan rice dish promotes perspiration and has detoxification effects for beautiful skin. Adjust the amount of Doubanjiang to the spiciness level that you like. You can also eat it with a splash of chili oil for even more flavor. If you are okay with wheat (gluten), you can also eat it with noodles.

Ingredients (2 to 3 servings) (60 minutes)

  • 4 Dried Shiitake (roughly chopped)
  • 1 Deep-fried tofu (roughly chopped)
  • 50g Carrot (roughly chopped)
  • 1 Tbsp Garlic (finely chopped)
  • 1 bunch Scallions (finely chopped)
  • 50g (frozen) Edamame (Soy Bean)
  • 2 Tbsp Vegetable oil
  • 1/2 Tbsp Doubanjiang (spicy bean sauce)
  • 2 Tbsp Tianmianjiang (sweet bean sauce)-A
  • 1 Tbsp Soy sauce-A
  • 1 Tbsp Miso paste-A
  • 1 tsp Brown sugar-A
  • 1 Tbsp Shaoxing wine (use sake if not available)-A
  • 100ml Shiitake soaking water-A
  • A pinch of pepper-A
  • A pinch of Some sesame oil
  • 2 Tbsp Potato or corn starch melted in water
  • 1/2 (or to taste) Cucumber (julienned)
  • as necessary Brown rice (or regular white rice)


Cook the brown rice (or white rice) according to the instructions on the packaging. Finely chop the garlic and scallions.
Rehydrate the dried Shiitake and chop roughly. Chop the carrots and deep-fried tofu roughly as well.

Mix the A seasoning and set aside.

Pour vegetable oil into the frying pan and stir fry the garlic and Doubanjiang until fragrant.

Add the deep-fried tofu, carrots, and Shiitake and stir fry.

After stir frying for 3 minutes, add the edamame and seasoning from 3. and stir fry.

Once the mixture starts to bubble, add the starch slurry, pour a ring of sesame oil, and stir to thicken the sauce.

Pour on top of the brown rice (or white rice), top off with the julienned cucumber to taste, and serve.


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