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In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 1 lb firm tofu, cut into 1/3 inch slices
- 4 cups whole white button mushrooms
- 1⁄2 butternut squash or 1⁄2 other winter squash, peeled and cut into 1/3 inch slices
- 2 zucchini, cut into thick slices
- 1 cup soy sauce
- 1⁄2 cup honey
- 1⁄4 cup mirin or 1⁄4 cup dry sherry
- 1⁄2-1 cup water
- 6 cups coarsely chopped mustard, green or 6 cups kale or 6 cups collard greens
- 4 bunches scallions, cut into 3 inch lengths (green and white parts)
- 4 cups mung bean sprouts
- 1 teaspoon grated fresh gingerroot
- Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
- Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
- Push the mushrooms to the side; add the squash and zucchini.
- Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
- Lower the heat and simmer until the squash is tender, about 5 minutes.
- In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
- Cook until tender, about 5 minutes more.
- Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
- To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
- Add more vegetables as the skillet empties.