Mirin glazed tofu with shiitake and zucchini

I am so happy to share with you this beautiful, golden brown tofu with delicious sweet glaze and healthy and flavorful vegetables on the side.
This dish is a great option for all of you guys on a vegetarian or even vegan diet. This meal is nutritious, super delicious and quick to prepare, despite of the long instructions.
I adapted this beautiful recipe from Emma’s food blog – Emma’s Little Kitchen. If you feel like cooking anything else vegetarian or having a piece of healthy chocolate cake, then you should definitely check out her website.
Thanks for stopping by! I will love to hear what you think of this recipe!
Mirin glazed tofu with shiitake and zucchini

Mirin glazed tofu with shiitake and zucchini Mirin glazed tofu with shiitake and zucchini
Ingredients for the tofu:
4 teaspoons honey or agave for vegan
5 teaspoons mirin
2 teaspoons soy sauce
1/3 teaspoon shredded fresh ginger
1 tablespoon sunflower oil (or other flavorless oil)
300 grams (10,5 oz) extra firm tofu, drained and cut into thick slices
2 teaspoons rice vinegar
For the vegetables:
30 grams (1 oz) dry shiitake mushrooms
A few tablespoons sunflower oil
A handful of wild garlic, chopped (or garlic cloves, if you don’t have green garlic)
4-5 green onions, chopped /+ extra for serving/
1-2 large kale leafs, finely chopped
1 medium zucchini, chipped into small sticks
Fresh coriander, chopped
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame

Start by placing dry shiitake mushrooms in a large bowl and cover with hot water. Keep in the water for about 15 minutes or until double in size and soft. Drain and set aside until needed.
In the meantime prepare the tofu:
Combine honey, mirin, soy sauce and ginger in a small bowl.
Place tofu in a shallow dish and pour the honey-mirin mixture over it. Gently rub the mixture into the tofu and set aside until needed.
Heat a little bit of oil in a large pan. Add tofu and cook on both sides until golden brown. Remove tofu from the pan and set aside. In the same pan, add what’s left of the honey-mirin mixture and cook over medium heat for a minute or until hot. Add the rice vinegar and cook, stirring constantly until it thickens and vinegar evaporates (1-2 minutes). Remove from heat and transfer the honey-mirin glaze into a small bowl. Set the pan aside because you can use it to cook the vegetables in it too.
Cook the vegetables:
In the same pan, heat a little bit of sunflower oil over medium heat. Add shiitake and cook until golden brown. Transfer to a bowl and set aside. In the same pan, heat some more sunflower oil, add garlic, green onions and kale, cook for a few minutes or until soft. Add zucchini and saute for a few minutes. Add shiitake and stir to combine. Remove pan from heat, then season vegetables with salt, pepper, fresh coriander, tablespoon of toasted sesame oil and a few pinches of sesame.
Distribute vegetables between plates, place a piece of tofu on top then pour a little bit of the honey-mirin glaze over the tofu and veggies. Sprinkle some fresh green onions and coriander on top if you like.

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