Tofu

1 package firm tofu

2 Tbsp. mirin

2 Tbsp. julienned pickled ginger

2 Tbsp. water

2 Tbsp. low sodium soy sauce

1 Tbsp. rice vinegar

1 clove garlic, crushed

Gently rinse tofu under running water. Pat dry. Slice into 6 portions. Combine remaining ingredients. Pour over tofu slices. Let stand 2 hours. Drain. Cut into cubes. Reserve marinade for sauce.

Yuzu Sauce

1 Tbsp. chopped cilantro

1 Tbsp. yuzu juice

1 orange, zested

to taste hot chili oil

Combine reserved marinade with all above ingredients.

Vegetables

2 Tbsp. light olive oil

2/3 cup honshimeji mushrooms

1/2 cup cauliflower florets

1/2 cup broccoli florets

1/2 cup peeled slivered carrots

1/2 cup sugar snap peas, cut in half on bias

1/2 cup bean sprouts

1/2 cup julienned red bell pepper

1 tsp. grated orange peel

1/2 tsp. sesame seeds

1/2 tsp. mustard seeds

to taste sea salt and freshly ground black pepper

Combine all ingredients, except oil, in large bowl. Heat oil in frying pan or wok. Sauté vegetables 5 to 8 minutes with over high heat until tender crisp. Stir constantly. Add drained marinated tofu. Toss gently with vegetables. Add yuzu sauce. Cover. Heat through.

Presentation

3 Tbsp. pine nuts, toasted

6 sprigs cilantro

Divide tofu and vegetables among 6 shallow serving bowls. Garnish with slivered almonds and cilantro sprigs.