Korean Mushroom Tofu
I love both tofu and Korean food.
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.
2 blocks of firm tofu,
2 bunches of enoki mushrooms
About 8-10 fresh shiitake mushrooms
Splash of sesame oil
1/4 cup shoyu
2T apple cider vinegar
2T sesame oil
2t red pepper flakes
3-4T crushed roasted sesame seeds
3-4 stalks of green onions, finely chopped
What To Do
Cut the brown bottoms off the enoki mushrooms and hand separate them a bit. Slice shiitake and set aside.
Combine all ingredients in the sauce and mix well. This takes about 3-5 minutes, including cutting the green onions. Set aside.
Drizzle canola oil and a dash of sesame oil into a non-stick pan on medium heat. When the oil is hot enough to sheet 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 blot out some of the oil.
In the same pan, add mushrooms and about 1T of the sauce so that the mushrooms get a bit of flavor. When the mushrooms have softened and released their juices, spoon mushrooms over tofu slabs.
Drizzle sauce over the top of each tofu/mushroom slab and serve hot.
Honey and cider vinegar make a great swap from the more typical white sugar/Japanese vinegar combo.
I also highly recommend taking the extra step to roast and crush the sesame seeds.
My brilliant baby birdie suggests using it as a dressing for a “kick-ier” version of zaru soba. We may riff on a salad with cubed cold tofu salad greens, zaru soba, and this sauce as a dressing.