Waffles + Mochi Glazy Mushrooms with Tofu
Reprinted with permission from Waffles + Mochi: Get Cooking! by Yewande Komolafe. Copyright © 2021 by Netflix Inc. Food photography copyright © 2021 by Kelly Marshall. WAFFLES & MOCHI™/© Netflix. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
Waffles + Mochi is the hit Netflix show from Michelle Obama all about cooking with worldly ingredients and broadening young palettes. This recipe, from the Waffles + Mochi kids cookbook, is all about umami. The salty-sweet sauce that glazes the tofu and mushrooms combines miso, soy, fresh garlic and ginger, and more ingredients to create a balanced sauce perfect for soaking into thick-cut tofu. Save leftover sauce for tossing veggies, marinating meat.
Reprinted with permission from Waffles + Mochi: Get Cooking! by Yewande Komolafe. Copyright © 2021 by Netflix Inc. Food photography copyright © 2021 by Kelly Marshall. WAFFLES & MOCHI™/© Netflix. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
How to Make It
1
For the salty-sweet sauce: In a large bowl, whisk together the soy sauce, vinegar, miso, ginger, garlic, honey, grapeseed oil, and sesame oil.
2
Position two oven racks, one in the center and one in the top slot of the oven, and preheat the oven to 400°F.
3
Cut the block of tofu crosswise into four 1-inch-thick slices. Place the tofu slices on several sheets of paper towel to drain off the excess liquid. Tear or cut the mushrooms into 2-inch pieces.
4
Arrange the tofu evenly spaced and in a single layer on a sheet pan. Place the mushrooms between the tofu slices on the pan. Pour the sauce over the tofu and mushrooms, tossing with your hands to coat. Drizzle everything with the olive oil.
5
Transfer the pan to the center rack and roast the tofu and mushrooms until the glaze is set and begins to brown in spots on the tofu, about 20 minutes. Move the baking sheet to the upper rack and turn the broiler to high. Broil until the glaze is set and slightly charred in spots, about 5 minutes. Remove from the oven and scatter the fresh herbs over the top.
6
Divide the spinach and rice among four bowls. Top with the glazed mushrooms and tofu and serve immediately.
Ingredients
1 package extra firm tofu, drained
1 lb mixed mushrooms, cleaned
1 cup salty-sweet sauce (recipe below)
3 tbsp olive oil
¼ cup fresh herbs, chopped (such as cilantro, basil, or parsley)
4 cups baby spinach
4 cups cooked rice (for serving)
Salty-Sweet Sauce
6 tbsp soy sauce
¼ cup rice vinegar
2 tbsp red miso
1 fresh ginger, grated
1 garlic clove, grated
2 tbsp honey
2 tbsp grapeseed oil
1 tsp toasted sesame oil
Directions
1
For the salty-sweet sauce: In a large bowl, whisk together the soy sauce, vinegar, miso, ginger, garlic, honey, grapeseed oil, and sesame oil.
2
Position two oven racks, one in the center and one in the top slot of the oven, and preheat the oven to 400°F.
3
Cut the block of tofu crosswise into four 1-inch-thick slices. Place the tofu slices on several sheets of paper towel to drain off the excess liquid. Tear or cut the mushrooms into 2-inch pieces.
4
Arrange the tofu evenly spaced and in a single layer on a sheet pan. Place the mushrooms between the tofu slices on the pan. Pour the sauce over the tofu and mushrooms, tossing with your hands to coat. Drizzle everything with the olive oil.
5
Transfer the pan to the center rack and roast the tofu and mushrooms until the glaze is set and begins to brown in spots on the tofu, about 20 minutes. Move the baking sheet to the upper rack and turn the broiler to high. Broil until the glaze is set and slightly charred in spots, about 5 minutes. Remove from the oven and scatter the fresh herbs over the top.
6
Divide the spinach and rice among four bowls. Top with the glazed mushrooms and tofu and serve immediately.
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