Sesame-crusted tofu with spicy peanut dressing, panko-stuffed Asian mushrooms.

It annoys me how I end up stuck in the font of the copied and pasted recipes.  But to be honest that is the least of my concerns.  I made this tonight and SHEEEEEEYIT (I have been watching The Wire) it was kickass.  I didn't have any Sriracha so just used sweet chilli sauce for the peanut dressing.  I also topped with fresh coriander and chopped tamari almonds OH WHY NOT IT IS MY 'CORNER'.

For the mushrooms I used Portobello instead of button because who needs that cute Mickey Mouse mushroom shit when you can go 'large style' now excuse me while I buy a gun.

Sesame Crusted Tofu Salad with Spicy Peanut Dressing

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

Serves: 3-4 salads

Ingredients

marinated sesame tofu:

• 1 block extra firm tofu packed in water
• 2 cloves garlic, smashed
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 1 teaspoon crushed red pepper flakes
• ¼ cup toasted sesame seeds
• 1½ tablespoons black sesame seeds

spicy peanut dressing

• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• ½ tablespoon toasted sesame oil
• 1 tablespoon seasoned rice vinegar
• ½ tablespoon sriracha hot sauce
• ½ teaspoon honey
• 1 tablespoon water

additional ingredients:

• mixed greens
• 3-4 tablespoons roasted unsalted peanuts
• 3-4 tablespoons scallions, sliced thin

Instructions

1. Press as much water out of the tofu as possible. Slice into square cubes.
2. Add the garlic, toasted sesame oil, soy sauce, vinegar, crushed red pepper flakes and cubed tofu to a large plastic bag (do not add the sesame seeds or dressing ingredients). Seal and chill in the refrigerator for 30 minutes to an hour.
3. While the tofu is marinating, whisk together the spicy peanut dressing ingredients and set aside.
4. Mix together the toasted and black sesame seeds in a small bowl. Dredge each piece of tofu in the sesame seeds (I only dredged two sides).
5. Heat a large nonstick pan over medium low heat. You can add a small amount of oil or cooking spray but the sesame oil in the marinade should prevent sticking. Add the tofu and allow it to brown a bit before flipping sides. Periodically swirl the tofu around and keep an eye on the heat to make sure the sesame seeds don’t burn. It should take several minutes per side.
6. Serve the tofu over mixed greens. Top each salad plate with peanuts and scallions to taste (1-2 tablespoons each per salad is a good estimate).
7. Drizzle spicy peanut dressing over salad and serve.

Ingredients:

Serves: 10Yield:
20
mushrooms Units: US | Metric
22 white button mushrooms, cleaned
1 tablespoon peanut oil
3 garlic cloves, minced
1 cup water chestnut, finely diced
3 tablespoons rice wine vinegar or 3 tablespoons mirin
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups panko breadcrumbs
1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
8 tablespoons water
1/2 cup scallion, finely chopped, plus extra for garnish
3 tablespoons toasted sesame seeds
Directions:

1
Preheat the oven to 350°F.
2
Remove the stems from the mushrooms.
3
Chop up the stems and two(2) of the whole mushrooms and set them aside.
4
Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
5
Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
6
At this point, lots of moisture should be released from the mushrooms.
7
Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
8
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
9
If needed, add a coiple tbsp of water if panko seems overly dry.
10
The mixture should be crumbly but, when you press some between your fingers, it should hold together.
11
Mix in the scallions and adjust the salt to taste.
12
Grease a baking sheet with a little sesame oil.
13
Stuff each mushroom with the filling and place on the baking sheet.
14
To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
15
Bake for 20 minutes.
16
To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
17
Garnish with extra chopped scallions.

Read more: <a href="http://www.food.com/recipe/panko-stuffed-mushrooms-asian-style-279357?oc=linkback">http://www.food.com/recipe/panko-stuffed-mushrooms-asian-style-279357?oc=linkback</a>