Shiitake & Tofu Stack with Pak Choy & Ginger

AuthorJen Booker
RatingDifficultyIntermediate

Double up for a main or serve as a starter

Yields4 Servings
Prep Time12 hrsCook Time20 minsTotal Time12 hrs 20 mins

 1 cup Vegetable broth
 2 tbsp Toasted sesame oil
 1 tbsp Soy sauce
 1 tbsp Agave
 1 tsp Rice vinegar
 1 Block firm tofu
 0.50 tbsp Grated ginger
 5 cups Pak Choy
 0.25 tsp Salt
 12 Shiitake caps

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

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

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

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

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.

Category

Ingredients

 1 cup Vegetable broth
 2 tbsp Toasted sesame oil
 1 tbsp Soy sauce
 1 tbsp Agave
 1 tsp Rice vinegar
 1 Block firm tofu
 0.50 tbsp Grated ginger
 5 cups Pak Choy
 0.25 tsp Salt
 12 Shiitake caps

Directions

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

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

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

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

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.

Shiitake & Tofu Stack with Pak Choy & Ginger

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