SPICY TOFU-RICE BOWLS WITH PICKLED SHIITAKE MUSHROOMS
Toss tofu in a robust, spicy, salty, and deeply seasoned marinade and then layer with
Provided by Andy Baraghani
Yield Serves 4
Number Of Ingredients 14
Steps:
- Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
- Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
- Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30-35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
- Soak wakame in 1/2 cup cold water in a small bowl until softened, 6-8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
- Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
- Mushrooms can be pickled 5 days ahead. Keep chilled.
STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE
Categories Mushroom Stir-Fry Vegetarian Dinner Tofu Leek Vegan Bon Appétit Sugar Conscious Pescatarian Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
- Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
- Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
- Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
- *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.
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