casual shitake n’ tofu entree

Alright, I made this for a party this weekend, and people actually ate it and liked it. If they only knew how simple it was! A little marinating, a little simmer/saute, and that’s about it. Something I improvised for the vegetarian party-goers. The mushrooms and soy sauce infuse the tofu with a full, perfumed, savoriness. Here it is:

  • 4 cakes of firm tofu
  • 1/2 cup of dry shitake mushrooms
  • 1/2 cup of soy sauce
  • 1/4 cup of sugar
  • cooking oil
  • (I didn’t put it in, but, some grated ginger might be nice too)
  • 1 qt ziploc bag

Put some lukewarm water into a shallow bowl, and drop the mushrooms in. Keep the mushrooms in the water by laying a smaller plate on the mushrooms. Let that sit for at least 1 hr. Slice the tofu into 1 x 1/2 inch pieces. Drain for 10 minutes. Put everything except the mushrooms into the ziploc bag to marinate for 1 hr.

Set your skillet on medium-high. Slice the mushrooms into 1/8 inch strips and then in halves. Be sure to discard the stems. Take the tofu out of the bag, and saute it with the mushrooms. Sauce will develop – as in, the water will leave the tofu as you saute. Add the marinade if you would like something with more sauce. That’s it! Stuff these into warm pitas, or serve on top of rice. And happy valentine’s day to everybody!

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