Spicy Tofu With Pickled Shiitake Mushrooms
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
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
2
Transfer mushrooms to a medium bowl with a slotted spoon
3
Cover and chill at least 1 hour
4
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy)
5
Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes
6
Bring rice to a boil
7
Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker)
8
Remove from heat and let sit, covered, 15 minutes; fluff with a fork
9
Keep warm
10
Soak wakame in 1/2 cup cold water in a small bowl until softened, 6–8 minutes
11
Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp
12
Soy sauce, and remaining 5 tsp
13
Vinegar
14
Add tofu to spicy black bean shoyu, season with salt, and gently toss
15
Let sit 10 minutes to let flavors meld
16
Taste and season with more salt if needed
17
Divide rice among bowls and spoon tofu mixture on top of rice
18
Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture
19
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
20
Transfer mushrooms to a medium bowl with a slotted spoon
21
Let brine cool, then pour over mushrooms
22
Cover and chill at least 1 hour
23
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy)
24
Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes
25
Bring rice to a boil
26
Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker)
27
Remove from heat and let sit, covered, 15 minutes; fluff with a fork
28
Keep warm
29
Soak wakame in 1/2 cup cold water in a small bowl until softened, 6–8 minutes
30
Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp
31
Soy sauce, and remaining 5 tsp
32
Vinegar
33
Add tofu to spicy black bean shoyu, season with salt, and gently toss
34
Let sit 10 minutes to let flavors meld
35
Taste and season with more salt if needed
36
Divide rice among bowls and spoon tofu mixture on top of rice
37
Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture
38
Do Ahead Mushrooms can be pickled 5 days ahead
39
Keep chilled
40
Mushrooms can be pickled 5 days ahead
41
Keep chilled
42
Let brine cool, then pour over mushrooms