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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Simmered Shiitake Tofu

Mary Taylor

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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.