Day 2: Bok Choy, Shitaki Mushroom & Tofu

in a white miso paste

So I've never prepared tofu, and after a few internet searches, found this one the most informative. Tuesday night I pressed the tofu for about an hour, while I used this recipe from Alicia for the marinate:

1 Tbl white miso paste (can find at whole foods refrigerated near the tofu)
1 tsp mirin
1 tsp soy sauce
1 1/2 tsp honey (possibly more if it's a little too salty)
a few spritzes of seasame oil, like 1/2 tsp worth

I marinated the tofu for 24 hours in this sauce, and then came home and threw everything into my pan. Bok Choy first, for 10 minutes, then I added the Shitaki mushrooms, and then finally the tofu (my mistake, i feel...). I prepared rice to go along with the veggies, but ended up throwing everything into the pot together to create more of a rice dish with tofu sticks.

The photos make it look awesome, but sadly, I was less impressed with the meal. First of all: I need a wok. That pan was not cutting it, and definitely didn't sear the tofu enough for it to not taste like scrambled eggs (sadly, when i eat tofu, that's the taste I usually get in my mouth..) Second, I apparently should try to freeze the tofu--because that makes it taste more like meat. Finally, cooking it alone instead of dumping it into a pan should help.

So I'm not giving up, but I can't do my general "throw everything in a pan and let it turn to awesomeness' method of cooking. Looks like I'll actually need to follow step-by-step recipes for the second half of the tofu block I saved....any suggestions?


  1. I go through veggie phases(really years) every few years. As I was reading this, I was thinking: freeze the tofu first haha. It doesn't affect the taste as much as it makes the consistency more meatlike. I had serious issues with tofu before I learned that tip. Just press the H2O out first :-)

  2. I wonder if baking the tofu, with the marinade glazed over it would work. When I do the recipe it's with fish and that's exactly how I cook the fish... just a thought, especially if you're going to freeze it to get a more meat-like texture.