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