Tofu And Scallions In Mushroom Broth Food

CRISPY TOFU IN SHIITAKE BROTH

Steps:

• Stir 1/4 cup soy sauce and brown sugar in a medium bowl. Cut tofu into 1/2"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.
• Meanwhile, remove green tops from scallions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high. Reduce heat to low and cook 10 minutes. Remove from heat; discard kombu. Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.
• Heat vegetable oil in a large skillet, preferably nonstick, over medium-high. Cook tofu, working in batches if needed, until golden brown and crisp around edges, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
• While tofu is cooking, bring dashi to a boil. Add bok choy and carrots and cook until tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce; taste and season with more salt if needed.
• Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.
• Do Ahead
• Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

TOFU AND SCALLIONS

Steps:

• First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
• Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
• Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
• Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.

TOFU AND SCALLIONS IN MUSHROOM BROTH

Steps:

• Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
• Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Steps:

• Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
• In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
• Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

CHICKEN HOT POT WITH MUSHROOMS AND TOFU

Steps:

• In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
• Cook over low heat for 30 minutes.
• Strain the stock into a large bowl and return it to the pot.
• Season the broth with salt & crushed red pepper flakes (if using)
• Bring the broth to a boil; add the chicken.
• Cook until the chicken is white throughout, about 4 minutes.
• Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
• Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.