Mirin Glazed Tofu with Bok Choy & Shitake

Ingredients

• For the Tofu:
• 4 tbsp mirin
• 4 tbsp honey or agave if vegan
• 4 2tbp low sodium soy sauce
• 1 tbsp coconut oil (or other flavourless oil)
• 1 16oz package of extra firm tofu, drained and down the middle and then into four wedge shapes (see picture above)
• 2 tbsp rice vinegar
• For the Vegetables:
• 1 tbsp toasted sesame oil
• 2 garlic cloves, minced
• 1 head of boy choy (or 3 baby bok choy) sliced into 1 inch strips, the tender greens separated from the firmer white part
• 230g/8oz shitake mushrooms, sliced
• To Garnish (optional):
• 4-5 spring onions
• fresh coriander

Instructions

1. Cook the tofu: Mix the mirin, honey and soy sauce in a shallow dish. Place the tofu in the dish, and marinate for a 3-5 minutes on each side. Heat coconut oil in a large pan, when the oil is hot add the tofu and turn the pan down to medium, cook for five minutes and flip over. Add the marinade and continue to cook for 5-6 minutes
2. Cook the vegetables:After the tofu has been flipped, and the marinade has been added to the pan, prepare a second frying pan by heating the sesame oil over medium-high heat. Add the garlic and cook for just 30 seconds being careful not to burn it. Add the white parts of the bok choy, and stir fry for about 2 minutes. Add the green parts of the boy choy and the sliced shitake, and cook for another 3 minutes. Remove vegetables and divide between 4 plates, place a tofu wedge on top of each. Quickly, add the rice vinegar to the marinade, and stir a few times to form a sweet, salty glaze. Pour the salty glaze over each tofu wedge. Garnish each plate with coriander and spring onions if desired.
3. http://www.emmaslittlekitchen.com/mirin-glazed-tofu-bok-choy-shitake/