Teriyaki mushrooms and asparagus with chilled tofu

Teriyaki mushrooms and asparagus with chilled tofu

I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.

The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!

Teriyaki mushrooms and asparagus with chilled tofu
(Serves 2-3)
By Jane and Michael’s Gourmet Extravaganza

For the teriyaki mushrooms and asparagus:

  • 1-2 Tbsp vegetable oil
  • 1/2 bunch of asparagus (about 20 spears)
  • 5 oz. sliced shiitake mushrooms
  • 2-3 Tbsp of ginger teriyaki sauce
  • Cooked short-grain rice

Wash and trim cut ends of asparagus. Cut spears in half and saute in oil for 6-7 minutes, stirring occasionally. Add shiitake mushrooms and saute an additional 4-5 minutes. Gently stir in 2 Tbsp of ginger teriyaki sauce and let simmer until vegetables are tender (add additional sauce if necessary). Serve over rice.

For the chilled tofu:

  • 14 oz. package of medium firm tofu, chilled
  • Bonito flakes
  • 1 green onion, thinly sliced
  • Soy sauce

Wrap the entire block of tofu in 2 layers of paper towel and place between two cutting boards. Set a tin can on top and let stand for at least 10 minutes.

Gently unwrap the tofu and cut in half. Top with bonito flakes, green onion, and soy sauce. Serve cold.

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