• 1cupVegetable broth
• 2tbspToasted sesame oil
• 1tbspSoy sauce
• 1tbspAgave
• 1tspRice vinegar
• 1Block firm tofu
• 0.5tbspGrated ginger
• 5cupsPak Choy
• 0.25tspSalt
• 12Shiitake caps

Instructions

1. 1

   Combine broth, agave, soy sauce, sesame oil & rice vinegar in a large and shallow glass pyrex. Cut each of the slabs in half to create 8 squares, then place the tofu into the marinade. Cover and refrigerate overnight. Flip the tofu at some point in case the tofu is not totally submerged in the marinade.

2. 2

   When you are ready to make the dish, place 5 TB of the marinade into a skillet over medium-low heat. Add in the ginger and saute for about a minute. Add in the pak choy and salt, and allow to soften for about 5 minutes, stirring occasionally. Add to a blender and allow to cool while you prepare your tofu.

3. 3

   In the same pan, add in about 3 TB of the marinade, then add in the tofu. Increase the heat to medium. Allow to saute for about 5 minutes. Check the bottom of the tofu—if it is nicely browned, flip it over, then allow to saute for an additional 5 minutes. Check it occasionally to ensure it does not burn. Transfer to tofu to a separate plate to slightly cool.

4. 4

   Add in 3 TB of the marinade to the pan. Place the shiitake caps into the pan, then cover. Allow to steam for 3-5 minutes. Once softened turn the heat up to nicely brown the mushrooms.

5. 5

   By now, your puree should be cooled enough to safely puree it. Puree until smooth, adding a little bit more of the marinade if needed. To serve, stack the tofu and shiitake, then drizzle with the pak choy puree.