20 minutes
A savory dish that combines golden-brown seared tofu with crispy bacon, tender shiitake mushrooms, and a flavorful sauce, garnished with fresh chives.
tablespoons
Extra-Firm Tofu, Pat dry and sliced
0 oz
to taste
Shiitake Mushroom Caps, Sliced
0 oz
Thick-Cut Bacon, Diced
0 oz
Scallions, Sliced
each
cups
teaspoons
teaspoons
splash
Chives, Chopped
to garnish
1. Sear the Tofu
Heat a 12-inch skillet over medium-high heat, then add the peanut or safflower oil. Pat the tofu dry with paper towels and slice into thick slabs. Sear the tofu for 2 to 3 minutes on each side until golden-brown, then remove from skillet and set aside.
2. Cook Bacon and Mushrooms
In the same skillet, add the diced bacon or pancetta and cook for a minute. Add the sliced shiitake mushrooms and the white and light green parts of the scallions. Cook for 3 to 4 minutes until mushrooms are tender and bacon is crispy.
3. Simmer with Sauce
Pour in the chicken or vegetable stock, soy sauce, and mirin. Stir together and let simmer for about a minute to slightly reduce the sauce and meld the flavors.
4. Assemble and Serve
Gently reheat the tofu in the skillet if needed. Place seared tofu on a serving plate, spoon the mushroom and bacon mixture over the top, and finish with a splash of rice vinegar. Garnish with dark green scallion slices and freshly chopped chives.
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