Are you looking for a quick, easy, and delicious recipe to whip up with the shiitakes you found at the market? Check this one out from FOOD 52! This dish is perfect served alone, with a vegetable like squash, or on top of a bed of pasta. Make sure you stop by VEGGI Co-op for your tofu and you are set!
At least 30 minutes (and as many as two or three hours!) before you want to start cooking, press the tofu: Place a dish cloth or paper towels on a cutting board, then the tofu, then another layer of towels. On top of the tofu, place a board and some heavy objects to weight it down. Heat the oven to 400° F and line two sheets with parchment paper.
When the tofu is ready, cut it into 1/2-inch cubes and place in a bowl. In another bowl, place the sliced mushrooms. To each bowl, add 2 tablespoons vegetable or peanut oil, 2 teaspoons sesame oil, 2 teaspoons soy sauce, and a pinch of salt.
To the bowl of tofu, add cornstarch, panko, and sesame seeds and stir to coat.
Spread the tofu out on one baking sheet and the mushrooms out on another. Bake for 30 to 40 minutes, flipping halfway through. When the tofu and mushrooms are finished, mix them together and drizzle with fish sauce, if you'd like, and remaining 1 teaspoon soy sauce. Sprinkle with chives and additional sesame seeds.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.