Tofu Walnut Shitake Nigiri
I am taking liberty here with the term "nigiri," which is typically a slab of fish over rice, and is sometimes wrapped in a strip of nori, the seaweed used to wrap sushi rolls, aka maki sushi. This oil free protein packed recipe has marinated tofu stuffed with a rich walnut shitake butter, held together with a strip of nori.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 204 kcal
Ingredients
- 1 lb firm or extra firm tofu
- 2 tbsp tamari or soy sauce
- 2 tbsp rice wine or dry white wine
- 1 tbsp mirin or sweet white wine
- 1 tsp grated ginger
- 1 large garlic clove crushed
- 1/4 cup chopped walnuts
- 4 shitake mushrooms stems removed
- 1/2 cup chopped scallions divided
- 4 half inch strips cut from a sheet of nori
Instructions
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Preheat oven to 350 degrees
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-Press tofu for 15 minutes in a tofu press*
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-Meanwhile, in a 9x12 baking pan, combine tamari, rice wine, mirin, ginger and garlic
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-Place tofu on cutting board with thinner side vertically facing, long side facing up
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-Cut into 8 equal slices, and lay in single layer in marinade baking pan
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-Let marinate 10-15 minutes
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-Prepare shitake walnut butter
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-Pulse shitake mushrooms in a food processor or mini chopper with slice blade until finely chopped, then place in small bowl
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-Process walnuts until they become a paste, and add to shitake
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-Add 1/2 of the scallions, and mix to combine
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-With a spatula, carefully turn tofu slices over in marinade
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-Spread shitake walnut mixture evenly over 4 of the 8 tofu slices
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-Use the remaining 4 slices tofu to top the shitake walnut butter making a "sandwich"
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-Wrap each "sandwich" with one strip of nori, centered crosswise
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-Bake for about 30 minutes, or until tofu is browned, and garnish with remaining scallions
Recipe Notes
*If you do not have a tofu press, slice tofu as above, place slices on a cutting board tilted to drain in sink, and top with a second cutting board, and a pot of water to weight it down. Let drain for 15 minutes, then continue with above directions
