This is a classic Jorim-style dish, simmering mushrooms and tofu in a garlic and ginger-infused broth. Serve with fresh rice and kimchi (we quite like HEX Ferments).
Ingredients
- ⅓ cup soy sauce
- 5 garlic cloves, crushed, or 5 stalks spring garlic, sliced
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 scallions (or spring garlic), cut into 1-inch pieces, plus more sliced for garnishing
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- ½ tsp black pepper
- 1 block firm tofu, cut into 1-inch cubes
- 8 oz cremini or button mushrooms, sliced
Preparation
- Heat a wide skillet over medium heat. Combine the soy sauce, garlic, ginger, scallions, sesame oil, brown sugar, pepper and ¼ cup water. Whisk well. Transfer to the skillet and cook for a few moments, allowing the flavors to begin to meld.
- Add the tofu and mushrooms to the skillet. Bring to a boil, then reduce the heat to medium and cook, turning the tofu occasionally, for 15 minutes. The sauce should be somewhat thickened. Adjust the salt to taste.
- To serve, transfer to a serving dish and garnish with sliced scallions.
