Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage
Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage is a gluten free and vegan recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 18g of fat, and a total of 260 calories. A mixture of polenta, genmaicha, sel gris, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
Combine 2 tsp. genmaicha leaves and 1 1/2 cups boiling water; let steep 5 minutes, then strain into a bowl.
Meanwhile, heat 2 tbsp. oil in a large frying pan over medium heat.
Add mushrooms and ginger; sprinkle with 1/2 tsp. salt and cook until mushrooms begin to shrink.
Add brewed tea; cook 5 minutes. Stir in cabbage and cook until slightly wilted but still green and most of liquid has evaporated, about 5 minutes. Set aside, covered.
Slice tofu in half horizontally and set on paper towels.
Cut an X through each half, forming 4 triangles per half, or 8 total. Blot tops with paper towels.
Pulverize polenta and peppercorns in a spice grinder.
Add remaining 1 tbsp. tea and 1 tsp. salt and pulse just to combine.
Brush tofu on both sides with some oil. Liberally sprinkle oiled sides with polenta mixture and press on with your fingers.
Heat remaining 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook tofu until deeply golden brown on one side, about 8 minutes. Flip and brown other side lightly, about 3 minutes more.
Arrange 2 tofu triangles on each of 4 warmed dinner plates. Reheat mushrooms and cabbage in pan, stir in green onions, and spoon mixture around tofu.