Shroomami Recipe

Preparation Steps

1. 1

   Prepare the Tofu

   Preheat your oven to 200°C (400°F). Drain the tofu and press it between paper towels for about 15 minutes to remove excess moisture. Cut the tofu into cubes.

2. 2

   Roast the Tofu

   Place the cubed tofu on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Roast for 25-30 minutes, turning halfway through until golden and crispy.

3. 3

   Cook the Wild Rice

   In a saucepan, combine wild rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and water is absorbed. Fluff with a fork.

4. 4

   Prepare the Mushrooms

   While the rice is cooking, clean the portobello mushrooms with a damp cloth and slice them. In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and golden.

5. 5

   Make the Miso Sesame Ginger Sauce

   In a small bowl, whisk together miso paste, minced ginger, and 60 ml of water until smooth. Adjust the consistency by adding more water if needed.

6. 6

   Prepare the Salad

   Thinly slice the cucumber, and combine it with shredded cabbage, shredded kale, and basil leaves in a large bowl. Toss the mixture with some of the miso sesame ginger sauce.

7. 7

   Assemble the Dish

   In serving bowls, layer the warm wild rice, roasted tofu, sautéed mushrooms, and the salad mixture. Drizzle additional miso sesame ginger sauce on top and sprinkle with roasted almonds.