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Bok Choy and Shiitake Mushroom with Mashed Tofu

Bok Choy and Shiitake Mushroom with Mashed Tofu

The Chinese flavor of sesame oil and the Japanese flavor of shiso leaves marry in this tofu dish. Use any vegetables of your choice.

Ingredients: 2-4 servings

Bok choy
1 bunch
Carrot
1/3
Shiitake mushrooms
2 to 3
Enoki mushrooms
1/2 bunch (about 70 g)
Tofu
1/2 block (150 g)
Umeboshi
2 to 3
Sesame oil
1 tablespoon
Ponzu
2 teaspoons
Salt
a pinch
Black pepper
a pinch
To taste:
Shiso leaves
3

Steps

1. Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu.
2. Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves.
3. Take the pits out of the umeboshi plums, and mince to a paste with a knife.
4. Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper.
5. Put the umeboshi paste and the well drained tofu in a bowl and mash together.
6. Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste.

Story Behind this Recipe

I was had a bunch of shiso leaves and tofu, and came up with this recipe to use them up.