A glossy, dark teriyaki sauce coats thick slices of grilled portobello, golden tofu cubes, and vibrant greens, all nestled on a bed of fluffy white rice in a deep bowl. Upon garnishing with spring onions and sesame seeds, the dish transforms into a perfect autumn palette with bursts of green and ivory.

Portobello Teriyaki Bowls

Name: Portobello Teriyaki Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: large portobello mushrooms, 2 stems removed and caps thinly sliced; firm tofu, 1 cup cut into cubes; green bell pepper, 1 cut into thin slices; fresh spinach leaves, 2 cups; jasmine rice, 1 cup; soy sauce or tamari, 1/4 cup choose tamari for a gluten-free option; brown sugar, 2 tablespoons; garlic, 1 clove minced; fresh ginger, 1 teaspoon grated; cornstarch, 1 tablespoon mixed with 2 tablespoons of cold water; spring onions, 2 chopped; sesame seeds, 1 tablespoon; vegetable oil, 2 tablespoons; salt, to taste

Category Main Course

Prep 10 minutes

Cook 20 minutes

Style Japanese

Technique Sauté

Diet Friendly Vegetarian

Daily Recipe: October 17, 2025

This surprisingly simple, utterly satisfying dish gives a unique twist to the traditional Japanese cuisine, using portobello mushrooms leading as a filling, hearty main. It's perfect for a cool evening, bringing warmth and umami comfort to your dining room.

Ingredients (for 2)

Large portobello mushrooms - 2 - stems removed and caps thinly sliced
Firm tofu - 1 cup - cut into cubes
Green bell pepper - 1 - cut into thin slices
Fresh spinach leaves - 2 cups
Jasmine rice - 1 cup
Soy sauce or tamari - 1/4 cup - choose tamari for a gluten-free option
Brown sugar - 2 tablespoons
Garlic - 1 clove - minced
Fresh ginger - 1 teaspoon - grated
Cornstarch - 1 tablespoon - mixed with 2 tablespoons of cold water
Spring onions - 2 - chopped
Sesame seeds - 1 tablespoon
Vegetable oil - 2 tablespoons
Salt - to taste

Preparation

Step 1 - 🍚🔥⏲️

Cook the jasmine rice according to the package instructions then set it aside.
Step 2 - 🔥🍳🥢

Heat 1 tablespoon of oil in a pan. Add the tofu and fry until golden brown on all sides. Remove from the pan.
Step 3 - 🍄🌶️🍳

In the same pan, add the rest of the oil then toss in the portobello mushrooms and bell pepper, sauté until tender.
Step 4 - 🥣🥢🔥

In a small bowl, whisk together the soy sauce or tamari, brown sugar, garlic and ginger. Pour this sauce over your cooked vegetables in the pan. Stir in the cornstarch-water mixture and cook for another minute until the sauce thickens.
Step 5 - 🥦🥢🔥

Return the tofu to the pan and add the spinach. Cook for about 2 to 3 more minutes until the spinach wilts.
Step 6 - 🍚🥄🍲

Divide the cooked rice among two bowls and top each bowl with the vegetable-tofu mixture.
Step 7 - 🌾🥣🍽️

Finally, garnish with chopped spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy your meal.

Additional

This is a very versatile recipe. For a more substantial meal, you could add more proteins like grilled chicken or shrimps. To add more freshness, pair it with a side of Asian coleslaw. Kids can help with mixing the teriyaki sauce and garnishing the finished bowls.