Crispy Tofu with Chorizo and Shiitakes

1. Crisp the Tofu

Pat dry a pound of extra-firm tofu with paper towels, removing any excess moisture. Heat two tablespoons of peanut oil in a large nonstick skillet over medium heat. Once hot, add the cubed tofu and cook for about 6 minutes, turning occasionally, until golden brown and crispy.

2. Cook Mushrooms, Chorizo, and Scallions

Increase the heat slightly and add 1½ cups of thinly sliced shiitake mushroom caps to the skillet alongside 3 ounces of diced cured chorizo and two thinly sliced scallions. Cook for about 3 minutes, allowing the mushrooms to soften and the chorizo to release its oils.

3. Create the Glaze

Stir in ¼ cup of chicken broth to the skillet, along with 3 to 4 teaspoons of soy sauce and 2 teaspoons of mirin. Let the sauce simmer for about a minute, reducing slightly to create a savory and slightly sweet glaze.

4. Combine and Serve

If the tofu has cooled, return it to the skillet to reheat briefly. Serve the crispy tofu topped with the mushroom and chorizo mixture, garnished with the dark green parts of the scallions.