The above recipe is a modified version of this one. It was so delicious, I wished I had made more than one serving, but upon reflection, you never want too much of a good thing... Right? Wrong! Make double! Make triple! Either way, this is going to make your stomach sing, and that is something I can guarantee!
Recipe:
for the marinade and tofu
1 cup vegetable broth
2 TB dark sesame oil
1 TB soy sauce
1 TB raw agave syrup
1 tsp rice vinegar
1 block of firm tofu, pressed-if you are really gungho (me, well I pressed mine in this method for 30 mins. It was fine)
for the puree
4 TB of the leftover prepared marinade (above)
1/2 TB grated fresh ginger
3 cups chopped bok choy
1/4 tsp salt
6 fresh shiitake caps, stems removed
1 cup vegetable broth
2 TB dark sesame oil
1 TB soy sauce
1 TB raw agave syrup
1 tsp rice vinegar
1 block of firm tofu, pressed-if you are really gungho (me, well I pressed mine in this method for 30 mins. It was fine)
for the puree
4 TB of the leftover prepared marinade (above)
1/2 TB grated fresh ginger
3 cups chopped bok choy
1/4 tsp salt
6 fresh shiitake caps, stems removed
Method:
Combine
all of the marinade ingredients 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(again, only if you are gung-ho. I left mine in the marinade for 45 minutes and it was pretty good). Flip the tofu at some
point in case the tofu is not totally submerged in the marinade.
When you are ready to make the dish, place 4 TB of the marinade into a skillet or flat pan over medium-low heat. Add in the ginger and saute for about a minute. Add in the bok 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.
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.
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, then remove them from the heat.
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 bok choy puree.
When you are ready to make the dish, place 4 TB of the marinade into a skillet or flat pan over medium-low heat. Add in the ginger and saute for about a minute. Add in the bok 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.
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.
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, then remove them from the heat.
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 bok choy puree.
I served mine on top of corn cous cous and pine nuts with a furry salad hairdo. Yum.
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