2 (12-ounce) blocks extra-firm tofu
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons peanut oil or extra-virgin olive oil
2 medium shallots, peeled and minced
1⁄2 pound shiitake mushroom caps, thinly sliced
1 tablespoon soy sauce
1 tablespoon dry sake or moderately dry white wine, such as pinot gris
Gently squeeze the excess moisture from the tofu blocks, following the instructions in step 1 of the previous recipe.
Cut the tofu crosswise into 1-inch-thick slices.
Whisk the flour, salt, and pepper on a large plate.
Dredge the tofu pieces in the seasoned flour and shake lightly to remove any excess.
Set aside on a cutting board.
Warm 1 tablespoon of the oil in a large nonstick skillet set over medium heat.
Add the tofu slices and cook until golden brown, turning once, about 4 minutes.
Transfer to a serving platter.
Add the remaining 1 tablespoon of oil to the skillet.
Add the shallots and cook, stirring often, until softened, about 1 minute.
Add the mushrooms and stir until wilted, about 2 minutes.
Mix in the soy sauce and sake or wine.
Stir until the vegetables are coated in the sauce, then spoon over the tofu to serve.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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