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1
To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat.
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2
Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar.
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3
Whisk over medium heat until sugar has dissolved.
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4
Remove from heat and whisk in 1 teaspoon of sesame oil.
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5
If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces.
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6
Separate all of the clumps of mushrooms into individual mushrooms.
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7
You can use the bottom of the clump.
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8
Cut into 1/2-inch pieces.
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9
Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second.
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10
Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat.
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11
Turn heat to medium and add garlic.
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12
Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes.
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13
Add wine and stir-fry until it is no longer visible in the pan.
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14
Add 3 tablespoons of miso glaze, stir together and remove from heat.
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15
Heat oven to 375 degrees.
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16
Line a sheet pan with parchment.
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17
Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce.
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18
Cut tofu into 8 to 10 slices and pat dry with paper towels.
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19
Dip each slice into miso glaze, making sure to coat both sides.
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20
Transfer to baking sheet.
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21
Bake 15 minutes, until edges are just beginning to color.
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22
Gently reheat mushrooms.
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23
Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
