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Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can.

Yields – 4 Servings

Prep Time – 25 Minutes

Cook Time – 20 Minutes

Resting Time – 30 Minutes

Ingredients

• 1 pound soft tofu
• ½ pound fresh shiitake mushrooms
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 4½ tablespoons low sodium tamari
• 1 cup light vegetable stock
• 1 tablespoons mirin
• 1 tablespoon minced ginger root
• 1 tablespoon minced garlic
• 1 small red bell pepper, diced
• ½ cup sliced water chestnuts (optional)
• 2½ tablespoons minced fresh tarragon
• ¼ cup minced scallions
• 2 tablespoons toasted pine nuts

Instructions

Step 1

Drain the tofu and slice into ¾ inch slabs. Place them on a clean kitchen towel with a second towel on top. Put a light cutting board over the top towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube tofu when drained.

Step 2

Slice the mushrooms into ¼-inch thick strips. In a large skillet, combine the mushrooms, vinegar, honey, tamari, stock, mirin, ginger and garlic. Bring this to a boil and cook, stirring occasionally for about 5 minutes to blend flavors.

Step 3

Add the tofu and reduce heat to a low simmer. Do not allow the tofu to break apart. Once the cooking liquid has reduced to about ¼ cup stir in the red pepper and continue to cook until the peppers are warmed through.

Step 4

Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.