Mushroom Tobanyaki Recipe

Prepare ingredients

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems and slice larger mushrooms into 1/3–1/2 inch pieces; leave small mushrooms whole. Drain the tofu, wrap in paper towels and place a light weight on top for 10–15 minutes to press out excess water, then cut into 1-inch cubes.

Sear mushrooms

Heat a large cast-iron skillet or heavy pan over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When the butter is foaming and oil is shimmering, add mushrooms in a single layer (do in batches if needed to avoid crowding). Sear without stirring for 2 minutes to develop color, then stir and cook another 2–3 minutes until golden and just tender. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Transfer mushrooms to a bowl and set aside.

Pan-fry tofu

In the same pan, add another 1 tbs oil if needed and reduce heat to medium. Add tofu cubes and cook undisturbed for 3–4 minutes on one side until golden, then gently turn and brown other sides, about 3–4 more minutes. Aim for a crisp exterior while keeping the interior tender. Remove tofu to plate and set aside.

Make the base sauce

Wipe the pan if it has heavy browned bits but keep any tasty fond. Over medium heat, add grated ginger and minced garlic; sauté briefly for 20–30 seconds until fragrant. Pour in 120 ml dashi/vegetable stock, 240 ml coconut milk, 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake (if using), and 1 tsp light brown sugar. Stir to combine and bring to a gentle simmer.

Adjust seasoning and thicken

Taste the sauce and add 1/2 tsp salt and 1 tsp pepper if needed. Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. While sauce is simmering, slowly whisk in the slurry and continue to simmer 1–2 minutes until the sauce slightly thickens and becomes glossy. If sauce becomes too thick, add a splash (1–2 tbs) of stock or water to reach a saucy consistency suitable for spooning.

Combine mushrooms and tofu

Return the seared mushrooms and tofu to the pan, gently stirring to coat evenly with the coconut-dashi sauce. Simmer together over low-medium heat 2–3 minutes to let flavors marry and for tofu to reheat. Avoid stirring too vigorously to keep tofu cubes intact.

Turn off the heat and finish with 1/2 tsp sesame oil for aroma. Taste and adjust soy or salt if needed. Spoon the mushroom-tobanyaki into a warm shallow dish or serve directly from the pan. Scatter thinly sliced scallion greens and 1 tsp toasted sesame seeds over the top, add microgreens if using, and serve with a lime or lemon wedge for brightness to squeeze over at the table.

To serve

Serve hot as a centerpiece vegetable/tofu dish alongside steamed rice or soba noodles. Leftovers will keep refrigerated for up to 2 days; gently reheat on low to avoid breaking tofu.