Vegetarian night tonight! This dinner is so delicious. Super savory and satisfying! Start with a base of delicous, nutty farro, and top it with sauteed mushrooms and spinach, then add planks of crispy tofu, and drizzle with a super delicious miso ginger sauce.
The secret to really firm, delicous tofu is to freeze it. At least one day before you are making the dish, open a package of firm tofu, drain it, and cut it into 8 planks. Place on a plate, cover with plastic wrap, and freeze. Pull out to thaw in the morning, when you want to make this dish. Be warned: tofu turns yellow when frozen. It will return to normal when thawed.
Freezing the tofu causes the excess moisture to come out, just like when you freeze fruit, after it’s thawed, all the juices come out.
First, make the farro. I am using the pressure cooker for this, as it makes grains really well and really fast. Add 1 1/2 cups rinsed and drained whole farro, 1/2 teaspoon salt, and 3 cups of water to the pressure cooker.
Lock on the lid with the valve set to sealing, and set for high pressure for 12 minutes. When it’s done cooking, drain the farro, and return to the pan. Add 1 teaspoon each sesame oil and red wine vinegar. Set aside.
Meanwhile, make the sauce. The main flavor for this sauce is miso, which is a fermented soybean paste. You can find it in the refrigerated section of the produce isle, by the tofu.
Mix together 1/4 cup mayonnaise (use vegan mayonnaise to make this dish vegan), 3 tablespoons yellow miso, 3 tablespoons water, 1 1/2 teaspoons red wine vinegar, 1 tablespoon sesame oil, 1 tablespoon maple syrup, and 1 1/2 teaspoons grated fresh ginger. Whisk well and set aside.
Lay out the thawed tofu planks on a double layer of paper towels.
Place a paper towel on top and press firmly to blot up as much moisture as you can.
Place 1/4 cup cornstarch on a plate.
Coat the tofu planks in cornstarch.
Place them on a plate.
Heat 1 tablespoon ghee or olive oil over medium high heat in a large nonstick skillet.
Add the tofu planks and cook about 3 to 4 minites per side until lightly golden.
Remove to a plate.
Add another tablespoon of ghee or olive oil to the pan and add 1 diced shallot and 8 ounces sliced cremini mushrooms. Saute until browned, about 5 minutes. Remove to a plate.
Add 10 ounces of spinach the skillet.
Cook until wilted, about 2 minutes.
Now make your bowls! Divide the farro between 4 bowls.
Add sauteed mushrooms and spinach.
Then planks of crispy tofu.
And drizzle with the sauce.