Shiitake-Miso Tofu Meatballs with Steamed Jasmine Rice

These umami-packed tofu meatballs get their deep savory flavor from a trio of Japanese pantry staples: earthy shiitake mushrooms, rich white miso, and a splash of toasted sesame oil. Extra-firm tofu is crumbled and combined with finely minced mushrooms, rolled oats, and miso paste to create a tender yet sturdy meatball that crisps beautifully in a hot pan. No eggs, no breadcrumbs with dairy, no fuss — just whole plant-based ingredients doing all the work. Served over fluffy steamed jasmine rice with a silky sesame-miso drizzle and a pile of quick-steamed greens, this bowl delivers Japanese comfort food energy in under an hour. It's a well-rounded, protein-forward dinner that's naturally dairy-free, egg-free, and easily gluten-free with tamari and certified gluten-free oats. Beyond being delicious, this meal checks all the boxes for a nutrient-dense vegan dinner: tofu and oats provide plant protein and fiber, shiitake mushrooms bring B vitamins and minerals, and sesame seeds offer healthy fats and calcium. It's the kind of dish that satisfies cravings for something hearty and savory while keeping things light, balanced, and entirely plant-based.

Ingredients

• 14 ozextra-firm tofu, pressed and drained
• 6 ozFresh shiitake mushrooms, stems removed, finely minced
• 1 cuprolled oats, pulsed into a coarse flour
• 3 tbspWhite miso paste, divided
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 3 stalksgreen onions, thinly sliced, divided
• 3 tbsptoasted sesame oil, divided
• 2 tbspSoy sauce or tamari, divided
• 1 tbspcornstarch
• 2 tbspNeutral oil, for pan-searing
• 1.5 cupsjasmine rice, rinsed
• 2.25 cupswater, for cooking rice
• 8 ozBaby bok choy or other leafy greens, halved or chopped
• 1 tbsprice vinegar
• 1 tspmaple syrup
• 3 tbspwater, for thinning sesame-miso sauce
• 1 tbspToasted sesame seeds, for garnish

Method

1. Rinse the jasmine rice until the water runs mostly clear, then combine with water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender and water is absorbed. 18:00
2. While the rice cooks, pulse the rolled oats in a food processor until they form a coarse flour; set aside.
3. Finely mince the shiitake mushrooms, garlic, and ginger on a cutting board.
4. Crumble the pressed tofu into a large mixing bowl. Add the minced shiitake, garlic, ginger, half the green onions, oat flour, 2 tablespoons of the miso paste, 1 tablespoon sesame oil, 1 tablespoon soy sauce, and cornstarch.
5. Mix everything together with your hands or a sturdy spoon until a cohesive, slightly sticky mixture forms. Roll into 16-18 meatballs, about 1.5 inches each.
6. Heat the neutral oil in a non-stick skillet over medium heat. Add the meatballs in a single layer and sear, turning occasionally, until golden brown and crisp on all sides. 10:00
7. While the meatballs cook, set up a steamer basket over simmering water and steam the bok choy until just tender and bright green. 4:00
8. In a small bowl, whisk together the remaining miso paste, remaining sesame oil, remaining soy sauce, rice vinegar, maple syrup, and water to make a smooth sesame-miso drizzle.
9. Fluff the cooked jasmine rice with a fork and divide among bowls. Top with the pan-seared tofu meatballs and steamed greens.
10. Drizzle generously with the sesame-miso sauce, then garnish with the remaining green onions and toasted sesame seeds before serving.