Ingredients
- 1 package silken tofu (soft)
- 1/2 pound mung bean sprouts
- 1/2 pound mushrooms (button, portabello, straw, oyster, even morrel (they are HUGE in
- Ohio!)
- 1 sweet onion, chopped
- 5 green onions with healthy-looking green tops (not wilted)
- 2 cups shredded nappa cabbage
- teriyaki-base marinade sauce or use soy sauce, vegan sugar, rice vinegar and toasted sesame seed
- oil to taste
- 8 cups cooked rice (preferrably short-grain like sushi rice)
- Garnishes of choice:
- crumbled toasted nori
- toasted sesame seeds
- pickled ginger
- wasabi (for those with cast-iron stomachs)
- shredded daikon
- chopped peanuts (you get the picture)
Directions
I read in a book devoted to the art of tofu-making that in
areas of Japan that have a real winter (ie. Hokkaido), tofu
would be set outside to freeze overnight. It inspired the
aforementioned recipe.
Throw the tofu, still in its original store-bought
container, in the freezer and allow to freeze overnight...
or when you need it. Allow to thaw completely. The
freezing process changes the texture to a more chewy
texture without sacrificing flavor. Squeeze the water out -
- can be done by setting a weight on top of it. The result
is tofu that looks like Swiss cheese. Cube into 1/2"
blocks and toss into a ziplock bag with the marinade. This
form of tofu absorbs any marinade far better than just
ordinary tofu.
Stir-fry the remaining ingredients in whatever order that
suits you. Throw in the marinated tofu. Use the marinade
to flavor the rest of the ingredients. Toss the above with
approximately 8 cups of cooked rice. Serve in rice bowels
with garnishes available to each person's tastes. And
always keep some full-flavored soy sauce on hand.
Serves: 4
Preparation time: 30 minutes plus freezing/marinating times