Recipes Miso and Shiitake Mushroom Tofu 4.0 (1) 1 Review Shiitake mushrooms add a woodsy, earthy flavor to this rich miso and seared tofu dish. Slideshow: Vegetarian Dishes for Carnivores By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 to 4 Ingredients One 14 ounce (396g) package firm tofu, drained and rinsed 3 tablespoons grapeseed or canola oil (or other high flashpoint oil), divided 3 tablespoons sliced shallots 1/2 pound shiitake mushrooms, sliced 1 tablespoon miso paste 1/4 cup water Fresh cracked black pepper, to taste Sliced green onions, for garnish Directions Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices. Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside. Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the shallots and cook for about 1 minute or until soft. Stir in the mushrooms and cook for about 2 minutes or until mushrooms are tender and lightly browned. Add the miso, water and black pepper, and then stir to liquefy the miso paste. Simmer for 30 seconds or until heated through. Toss tofu with the miso and mushrooms and serve garnished with green onions. Rate it Print