Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can.
yield: 4 servings | prep time: 25 minutes | cooking time: 20 minutes | resting time: 30 minutes
- 1 pound soft tofu
- ½ pound fresh shiitake mushrooms
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 4½ tablespoons low sodium tamari
- 1 cup light vegetable stock
- 1 tablespoons mirin
- 1 tablespoon minced ginger root
- 1 tablespoon minced garlic
- 1 small red bell pepper, diced
- ½ cup sliced water chestnuts (optional)
- 2½ tablespoons minced fresh tarragon
- ¼ cup minced scallions
- 2 tablespoons toasted pine nuts
- Drain the tofu and slice into ¾ inch slabs. Place them on a clean kitchen towel with a second towel on top. Put a light cutting board over the top towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube tofu when drained.
- Slice the mushrooms into ¼-inch thick strips. In a large skillet, combine the mushrooms, vinegar, honey, tamari, stock, mirin, ginger and garlic. Bring this to a boil and cook, stirring occasionally for about 5 minutes to blend flavors.
- Add the tofu and reduce heat to a low simmer. Do not allow the tofu to break apart. Once the cooking liquid has reduced to about ¼ cup stir in the red pepper and continue to cook until the peppers are warmed through.
- Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.