korean mushroom tofu
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I love tofu. I love Korean food. And all the invited ingredients hold a nice little flavor party in this dish. I used fresh shiitake and enoki mushrooms, but you can use whichever 'shrooms you like best. Start to finish, you can be done in 30 minutes.
In particular, the sauce is just ono. Honey and cider vinegar make a great swap from my usual white sugar/Japanese vinegar combo. I also highly recommend taking the extra step to roast and crush the sesame seeds. My brilliant son suggests using it as a dressing for a "kick-ier" version of zaru soba.
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Cut the tofu into slabs, as noted above and let them drain while you cut mushrooms and make the shoyu sauce.
Combine all ingredients in the sauce and mix well. This takes about 3-5 minutes, including cutting the green onions.
Drizzle canola oil and a dash of sesame oil into a non-stick pan on medium heat. When the oil is good and hot and sheets the pan, add tofu. Fry for about 5 minutes per side (10 minutes total), or until nicely browned. Try to flip it only once. Like pancakes, the first ones may not be the prettiest, so adjust the heat accordingly. Place on paper towels to drain.
In the same pan, add mushrooms and a little of the sauce so that the mushrooms get a bit of flavor. When the mushrooms have softened and cooked, Pour mushrooms over tofu slabs. Drizzle sauce on top.
Combine all ingredients in the sauce and mix well. This takes about 3-5 minutes, including cutting the green onions.
Drizzle canola oil and a dash of sesame oil into a non-stick pan on medium heat. When the oil is good and hot and sheets the pan, add tofu. Fry for about 5 minutes per side (10 minutes total), or until nicely browned. Try to flip it only once. Like pancakes, the first ones may not be the prettiest, so adjust the heat accordingly. Place on paper towels to drain.
In the same pan, add mushrooms and a little of the sauce so that the mushrooms get a bit of flavor. When the mushrooms have softened and cooked, Pour mushrooms over tofu slabs. Drizzle sauce on top.
NOTES:
I thought about using cold tofu, but the combination of hot cooked mushrooms with cold tofu is weird and kinda gross. However, cubing cold tofu with salad greens and zaru soba is the next trial for this sauce.
I thought about using cold tofu, but the combination of hot cooked mushrooms with cold tofu is weird and kinda gross. However, cubing cold tofu with salad greens and zaru soba is the next trial for this sauce.
