Crisp Genmaicha Tofu With Shiitakes And Savoy Cabbage Recipe

Name: Crisp Genmaicha Tofu With Shiitakes And Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 tsp. genmaicha (toasted-rice green tea); About 4 tbsp. grapeseed or other vegetable oil, divided; 1 pound shiitake mushrooms, stemmed and sliced; 2 tablespoons minced fresh ginger; 1 1/2 teaspoons sel gris or other coarse sea salt, divided; 2 1/2 cups thinly sliced savoy or napa cabbage; 1 block (about 1 lb.) medium-firm or firm tofu; 2 tablespoons polenta; 1 teaspoon black peppercorns; 2 tablespoons finely sliced green onions

Servings: persons

1 tablespoon plus 2 tsp. genmaicha (toasted-rice green tea)
About 4 tbsp. grapeseed or other vegetable oil, divided
1 pound shiitake mushrooms, stemmed and sliced
2 tablespoons minced fresh ginger
1 1/2 teaspoons sel gris or other coarse sea salt, divided
2 1/2 cups thinly sliced savoy or napa cabbage
1 block (about 1 lb.) medium-firm or firm tofu
2 tablespoons polenta
1 teaspoon black peppercorns
2 tablespoons finely sliced green onions

1
Combine 2 tsp. genmaicha leaves and 1 1/2 cups boiling water; let steep 5 minutes, then strain into a bowl.
2
Meanwhile, heat 2 tbsp. oil in a large frying pan over medium heat. Add mush-rooms and ginger; sprinkle with 1/2 tsp. salt and cook until mushrooms begin to shrink. Add brewed tea; cook 5 minutes. Stir in cabbage and cook until slightly wilted but still green and most of liquid has evaporated, about 5 minutes. Set aside, covered.
3
Slice tofu in half horizontally and set on paper towels. Cut an X through each half, forming 4 triangles per half, or 8 total. Blot tops with paper towels.
4
Pulverize polenta and peppercorns in a spice grinder. Add remaining 1 tbsp. tea and 1 tsp. salt and pulse just to combine.
5
Brush tofu on both sides with some oil. Liberally sprinkle oiled sides with polenta mixture and press on with your fingers.
6
Heat remaining 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook tofu until deeply golden brown on one side, about 8 minutes. Flip and brown other side lightly, about 3 minutes more.
7
Arrange 2 tofu triangles on each of 4 warmed dinner plates. Reheat mushrooms and cabbage in pan, stir in green onions, and spoon mixture around tofu.
8
Nutritional analysis is per serving.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon plus 2 tsp. genmaicha (toasted-rice green tea), About 4 tbsp. grapeseed or other vegetable oil, divided, 1 pound shiitake mushrooms, stemmed and sliced, 2 tablespoons minced fresh ginger, and more.

Yes, Crisp Genmaicha Tofu With Shiitakes And Savoy Cabbage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Genmaicha Tofu With Shiitakes And Savoy Cabbage

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