Vegan Donburi

I’ve been looking to try out new things, and I’m partially inspired by the standard white people fare at Wagamama’s. Original recipe here.



  • 250g brown rice
  • 200g block of deep-fried tofu, chopped  (can buy at Chinese supermarkets, or just get that marinated tofu Cauldron sell – available in most supermarket vegetarian sections)
  • 1 tin sliced mushrooms, drained (or fresh if you prefer, tinned is okay though)
  • 1 small pack mange tout, cut into bite size bits
  • 1 tin sweetcorn, drained
  • Spring onions if you want (onions are my nemesis)
  • Olive or vegetable oil
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper


  • 3 tbsp dark soy sauce
  • 3 tbsp maple syrup (or just golden syrup, something sweet)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic powdr
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2-1 tsp chilli powder


  • Cook the rice. I’ve had to be taught how to cook it. Apparently rice cookers are more useful than I thought… Basically, my Chinese flatmate says you have to put the rice in the pan and then fill it up with water about 1/3 of the way up your ring finger. Bring to the boil, put the lid on, and reduce to a simmer. Cook for 30 minutes. In the last 7-8 minutes, add the mange tout into the pan and replace the lid.
  • While the rice is cooking, you can chop up the rest of the veg and tofu.
  • Fry the tofu in a wok until slightly browned, seasoning with salt and garlic powder, then set aside.
  • Add more oil into the pan and fry your mushroom/spring onions for a few minutes, then fry the sweetcorn as well for a couple more. Take off the heat.
  • Mix up all your sauce ingredients together in a jug.
  • Drain your rice and mange tout, then add into the wok with the mushrooms/spring onions/sweetcorn.
  • Cook until all the ingredients are hot, then pour over the sauce, and keep mixing until it’s all coated.
  • Serve!

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