Spicy Tofu With Pickled Shiitake Mushrooms

Ingredients for Spicy Tofu With Pickled Shiitake Mushrooms

• 170g shiitake mushrooms, stems removed, caps thinly sliced

• 80 ml di zucchero

• 120ml plus 25ml soy sauce

• 120ml plus 25ml unseasoned rice vinegar

• 350ml short-grain brown or white sushi rice

• Sale kosher

• 2 tablespoons dried wakame (seaweed)

• 25ml spicy black bean paste

• 1 cucchiaio di miele vegano

• 1 1/2 teaspoons toasted sesame oil

• 1 (400g) package firm tofu, drained, patted dry, cut into 3/4-inch pieces

• 3 cipollotti, affettati sottilmente in diagonale

• 40g coarsely chopped unsalted, roasted, skin-on peanuts

• Tobiko (for serving - optional)

Bring mushrooms, sugar, 120ml soy sauce, 120ml vinegar, and 240ml water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.

Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 475ml water in a medium saucepan, season with salt, and let sit 30 minutes.

Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.

Soak wakame in 120ml cold water in a small bowl until softened, 6–8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 25ml soy sauce, and remaining 25ml vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavours meld. Taste and season with more salt if needed.

Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, spring onions, peanuts, and some tobiko, if using, around tofu mixture.

Mushrooms can be pickled 5 days ahead. Keep chilled.

Avvertenza

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