Shiitake mushrooms add a woodsy, earthy flavor to this rich miso and seared tofu dish. Slideshow:  Vegetarian Dishes for Carnivores 

December 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
20 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices.

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  • 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.

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