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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice. Ingredients:
2 tablespoons canola oil or 2 tablespoons vegetable oil |
1 lb firm tofu, cut into 1/3 inch slices |
4 cups whole white button mushrooms |
1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices |
2 zucchini, cut into thick slices |
1 cup soy sauce |
1/2 cup honey |
1/4 cup mirin or 1/4 cup dry sherry |
1/2-1 cup water |
6 cups coarsely chopped mustard, green or 6 cups kale or 6 cups collard greens |
4 bunches scallions, cut into 3 inch lengths (green and white parts) |
4 cups mung bean sprouts |
1 teaspoon grated fresh gingerroot |
Directions:
1. Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
2. Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
3. Push the mushrooms to the side; add the squash and zucchini.
4. Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
5. Lower the heat and simmer until the squash is tender, about 5 minutes.
6. In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
7. Cook until tender, about 5 minutes more.
8. Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
9. To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
10. Add more vegetables as the skillet empties.
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