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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.
- 29.58 ml canola oil or 29.58 ml vegetable oil
- 453.59 g firm tofu, cut into 1/3 inch slices
- 946.36 ml whole white button mushrooms
- 1 butternut squash or 1 other winter squash, peeled and cut into 1/3 inch slices
- 2 zucchini, cut into thick slices
- 236.59 ml soy sauce
- 118.29 ml honey
- 59.14 ml mirin or 59.14 ml dry sherry
- 118.29-236.59 ml water
- 1419.54 ml coarsely chopped mustard, green or 1419.54 ml kale or 1419.54 ml collard greens
- 4 bunch scallions, cut into 3 inch lengths (green and white parts)
- 946.36 ml mung bean sprouts
- 4.92 ml 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.