Tofu
1 package firm tofu
2 Tbsp. mirin
2 Tbsp. julienned pickled ginger
2 Tbsp. water
2 Tbsp. low sodium soy sauce
1 Tbsp. brown 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.
"ZenSational" Vegetables
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. "Zen…Sational"
2 Tbsp. vegetable oil
Heat oil in frying pan or wok. Sauté vegetables 5 to 8 minutes with "ZenSational" over high heat until tender crisp. Stir constantly. Add drained marinated tofu. Toss gently with vegetables. Add yuzu sauce. Cover. Heat through.
Portobello Mushroom Beignet
3 medium portobello mushrooms, sliced 1/4" thick
1/2 cup tempura batter mix
1/4 tsp. "Zen…Sational"
1 cup cold water
Pre-heat fryer to 365°. Oil should be minimum 5 inches deep. Place tempura batter mix and "ZenSational" in mixing bowl. Add cold water. Blend well with chop sticks. If mix is a little thick add a small amount of water. Dip mushrooms in tempura. Deep fry 20 seconds. Place on paper towel.
Presentation
3 Tbsp. slivered almonds, toasted
6 sprigs cilantro
Divide tofu and vegetables among 6 shallow serving bowls. Top each with 3 portobello mushroom beignets. Garnish with slivered almonds and cilantro sprigs.