for the marinade and tofu
- 1 cup vegetable broth
- 2 TB dark sesame oil
- 1 TB soy sauce
- 1 TB raw agave syrup
- 1 tsp rice vinegar
- 1 block of firm tofu, pressed
for the puree
- 4 TB of the leftover prepared marinade (above)
- 1/2 TB grated fresh ginger
- 3 cups chopped bok choy
- 1/4 tsp salt
6 fresh shiitake caps, stems removed
- Combine all of the marinade ingredients in a large and shallow glass pyrex. Cut each of the slabs in half to create 8 squares, then place the tofu into the marinade. Cover and refrigerate overnight. Flip the tofu at some point in case the tofu is not totally submerged in the marinade.
- When you are ready to make the dish, place 4 TB of the marinade into a skillet over medium-low heat. Add in the ginger and saute for about a minute. Add in the bok choy and salt, and allow to soften for about 5 minutes, stirring occasionally. Add to a blender and allow to cool while you prepare your tofu.
- In the same pan, add in about 3 TB of the marinade, then add in the tofu. Increase the heat to medium. Allow to saute for about 5 minutes. Check the bottom of the tofu—if it is nicely browned, flip it over, then allow to saute for an additional 5 minutes. Check it occasionally to ensure it does not burn. Transfer to tofu to a separate plate to slightly cool.
- Add in 3 TB of the marinade to the pan. Place the shiitake caps into the pan, then cover. Allow to steam for 3-5 minutes, then remove them from the heat.
- By now, your puree should be cooled enough to safely puree it. Puree until smooth, adding a little bit more of the marinade if needed. To serve, stack the tofu and shiitake, then drizzle with the bok choy puree.
- *This dish also tastes nice as a stir fry. Just prepare everything as described above, then toss the puree with some soba noodles and serve.
- Don’t toss out the bok choy stems when you are done—reserve and freeze them for making vegetable stock later.