Shroomami V Recipe

Press and prepare tofu

Drain the tofu and press it for at least 15–30 minutes to remove excess water. Slice the pressed tofu into 1/2-inch slabs, then cut into rectangles or cubes as desired.

Make marinade

Whisk together soy sauce, rice vinegar, maple syrup, sesame oil and minced garlic in a shallow bowl. Reserve 1 tablespoon of the marinade for glazing after roasting.

Marinate and coat

Place the tofu pieces in the marinade and gently toss to coat. Let sit 10–15 minutes, turning once. If using cornstarch, lightly toss tofu with cornstarch after marinating to aid crisping.

Roast or pan-fry tofu

Preheat the oven to 425°F (220°C). Toss marinated tofu with 1 tablespoon neutral oil and arrange in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, flipping once halfway, until golden and edges are crisp. Alternatively, pan-fry in a nonstick skillet over medium-high heat 4–5 minutes per side until browned. During the last 2 minutes, brush reserved marinade over tofu to glaze. Season lightly with salt and black pepper.

While tofu cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced shallot and sauté 1–2 minutes until translucent.

Add sliced portobello and cremini mushrooms to the skillet, spreading into an even layer. Let mushrooms sear undisturbed 2–3 minutes, then stir and cook another 3–4 minutes until softened and browned.

Add soy sauce and mirin (or sherry), stir to deglaze and coat mushrooms. Cook 1–2 more minutes until liquid reduces slightly. Season with salt and pepper to taste, then remove from heat and fold in julienned basil leaves so they wilt slightly from residual heat.

Thinly slice the cucumber and place in a bowl with shredded green and purple cabbage. Toss lightly to combine.

If you prefer the cucumbers milder, sprinkle with a pinch of salt and let sit 5 minutes, then drain excess liquid before assembling.

In a small bowl whisk together the sesame or tahini dressing with lime juice. Taste and adjust: add a splash water to thin if needed, or a pinch of chili flakes for heat.

Assemble: On serving bowls or a platter, make a base of shredded cabbage and cucumber mix. Arrange roasted tofu and warm portobello mix on top in sections or scattered. Drizzle dressing over the bowl (about 2–3 tbs total) and garnish with fresh basil leaves and toasted sesame seeds. Sprinkle remaining chili flakes if using.

Serve immediately while mushrooms are warm and tofu is crisp. Leftovers: store tofu and mushroom mix separately from cabbage and dressing in the refrigerator for up to 3 days.