Serves 4 with 2 or 3 other dishes
1 pound firm or extra-firm tofu
8 ounces assorted fresh mushrooms, such as enoki, shimeji, oyster, and shiitake
2 tablespoons canola oil
2 big pinches salt
2 big pinches black pepper
1/3 cup Korean Seasoned Soy Sauce
1. Cut the tofu into chunky matchboxes, each about 1 1/2 inches by 2 inches by 1/2 inch. Line a plate with a non-terry dishtowel or double layer of paper towels. Place the tofu on top to drain for about 15 minutes.
2. Meanwhile, give each type of mushroom a very quick rinse under water to knock off any debris. Hold enoki and shimeji by the cluster. If you are using enoki or shimeji, trim and discard the sandy material that the mushroom grew in. The cluster should naturally fall apart. Trim oyster mushrooms at the ends and separate into individual ones. Tear large ones lengthwise into bite-size pieces. Trim and discard shiitake stems, then slice the caps a good 1/8 inch thick. Set the mushrooms aside.
3. Heat the oil in a large nonstick skillet over high heat. Blot the tofu pieces before panfrying them until golden, about 3 minutes per side. Transfer to a serving plate and keep warm.
4. Add the mushrooms to the pan and sprinkle in the salt and pepper. Cook, stirring, for about 2 minutes, until the mushroom are soft, fragrant, and about half of their original volume.
5. Arrange the tofu on one large plate or individual plates. Top with the mushrooms and sauce. Serve hot or warm.
From Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen. Copyright 2012 by Andrea Nguyen. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.