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Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

An autumn dish from "Good Food From a Japanese Temple". Sometimes the tofu and mushroom mixture is too crumbly to hold together well. If that happens, add some egg or an egg substitute, according to your diet.

Ingredients Nutrition

  • 1 cake regular tofu
  • 3 large dried shiitake mushrooms, reconstituted in tepid water, stems cut off, and finely chopped
  • For flavoring shiitake

  • 1 teaspoon vegetable oil
  • 2 teaspoons soy sauce
  • 12 teaspoon sugar
  • For deep frying

  • vegetable oil
  • Ginger-Soy Sauce

  • 1 part fresh ginger juice
  • 2 parts soy sauce

Directions

  1. Place tofu in a medium-sized saucepan with water to cover. Bring to a boil over medium heat and simmer 1 minute. Drain. Wrap tofu in a clean kitchen towel, place on a cutting board, and weight with about 1 pound (450 g) for 45 minutes.
  2. Pour 1 teaspoons vegetable oil in a small pan. Add chopped shiitake mushrooms and stir-fry about 30 seconds. Add the soy sauce and sugar and stir-fry until liquid is absorbed, about 1 minute.
  3. Place pressed tofu in a bowl and mash with your hand, leaving some small lumps. Add flavored shiitake and mix gently by hand.
  4. Heat oil to 340 F/170 C over medium heat.
  5. Form tofu-shiitake mixture into 12 small pine cone shapes about 1 1/-2 inches long and weighing about 1 ounce (30 g) each. Dee-fry until golden brown. Drain on rack or absorbent paper. Mix ginger-soy sauce ingredients.
  6. Serve pine cones hot, along with the dipping sauce. Decorate serving with pine needles.