for the sauce
- 2 TB toasted sesame oil
- 2 TB soy sauce
- 1/2 cup mirin
- 1 tsp rice vinegar
- 2 tsp brown sugar
- 2 TB cold water, whisked with 2 tsp cornstarch
for the tofu and vegetables
- 1–2 tsp olive oil
- 1 TB minced ginger
- 1 TB minced garlic
- 1 block of firm tofu, sliced into triangles (no need to press it)
- 2–3 small shallots, quartered
- 4–6 shiitake caps, sliced thinly
- handful or so of broccoli florets
- 1/3 cup raw cashews
- sesame seeds
- noodles or rice
- Combine all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside.
- In a cast iron pan, heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute or two. Then, scrape the contents into a small bowl and set aside.
- Return to the stove and place a little more olive oil into the pan. Increase the heat to medium, then place the tofu triangles into the pan. Be careful, as the pan may sputter a bit. Allow the tofu to brown on one side for about 6 minutes, then flip and allow the other side to brown for the same amount of time. Transfer the tofu to a plate.
- Next, add in the shallots to the pan. Poke them around a bit after a minute to allow the layers to separate. Add in the mushrooms, stir, then deglaze the pan with a tablespoon of water. Allow to sizzle for a minute or two, then toss in the broccoli florets and cashews. Once the broccoli is bright green after a minute or so, transfer the pan contents to another plate.
- Now return the tofu to the pan. Whisk together the sauce, then pour it over the tofu. Stir gently to combine. Stir the water and cornstarch together in a small bowl until combined, then pour into the pan, stir and allow to slightly thicken, then remove from the heat immediately.
- Place cooked noodles or rice into a bowl. Add the vegetables and other reserved components to the bowl, then place the tofu triangles over everything, using a spatula to scrape any leftover sauce out of the pan. Sprinkle with the sesame seeds, then serve immediately.