Ingredients
- 14 oz extra-firm tofu
- 7 oz shiitakes, stems trimmed of woody parts and thinly sliced
- 4 Tbsp vegetable or peanut oil, divided
- 4 tsp sesame oil, divided
- 4 tsp soy sauce, divided, plus 1 additional teaspoon for drizzling at the end
- 1 Tbsp cornstarch
- 1 Tbsp panko breadcrumbs
- 1 Tbsp sesame seeds, plus more for garnish
- 1/2 tsp fish sauce (optional)
- chives or scallions, for garnish
Recipe
1. At least 30 minutes (and as many as two or three hours!) before starting to cooking, press tofu: Place dish cloth or paper towels on cutting board, then tofu, then another layer of towels. On top of tofu, place a board or plate and some heavy objects to weight it down. Heat oven to 400° F and line two sheets with parchment paper.
2. When tofu is ready, cut into 1/2-inch cubes and place in bowl. In another bowl, place sliced mushrooms. To each bowl, add 2 Tbsp vegetable or peanut oil, 2 tsp sesame oil, 2 tsp soy sauce, and a pinch of salt.
3. To bowl of tofu, add cornstarch, panko, and sesame seeds and stir to coat.
4. Spread tofu out on one baking sheet and mushrooms out on another. Bake for 30 to 40 minutes, flipping halfway through. When tofu and mushrooms are finished, mix together and drizzle with fish sauce, if you'd like, and remaining 1 tsp soy sauce. Sprinkle with chives/scallions and additional sesame seeds.
Adapted from Food52