This recipe is almost identical to my ‘Teriyaki Tofu Don’. I used a different flavoured sauce that was quite spicy, and I added Cashew Nuts for extra nutrients. This is a vegetarian dish. If you omit the Egg, it can be vegan. Coating Tofu pieces with Potato Starch is the important part of this recipe. I encourage you to do the extra process.


2 Servings


250g Firm Tofu
2 to 3 tablespoons Potato Starch *OR Corn Starch
1/4 cupful Roasted OR Toasted Cashew Nuts
1 to 2 tablespoons Oil
2 Eggs *Fried, Poached, Boiled, Microwaved, etc.
2 servings warm Cooked Rice
Finely chopped Spring Onion
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 tablespoon Sesame Oil

1 tablespoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Water OR Sake (Rice Wine)
1/2 tablespoon Rice Vinegar
1/4 teaspoon Chilli Flakes *OR add as much as you want

  1. Combine all the Marinade ingredients in a mixing bowl.
  2. Cut Firm Tofu to bite-size pieces. Add to the Marinade and mix to combine. Set aside for 10 minutes, OR longer if possible.
  3. Combine all the Sauce ingredients in a small bowl. This sauce is spicy enough for me, but you may wish to add more Chilli Flakes OR your favourite Chilli Sauce.
  4. Prepare Eggs. Today I fried Eggs.
  5. Drain Tofu Pieces to remove excess liquid if there is any, and coat the Tofu pieces with Potato Starch (OR Corn Starch). Heat Oil in a frying pan over medium heat, and cook until nicely browned and crispy. Add Cashew Nuts and stir until browned, then add the Sauce and combine well.
  6. Half fill a bowl with warm Cooked Rice, place Egg and Tofu. Sprinkle with some finely chopped Spring Onion, Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and enjoy.