Miso-Glazed Mushroom and Tofu Skewers with Yuzu Aioli

Instructions

1. 1

   Press the firm tofu to remove excess water. Cut the tofu into 1-inch cubes. Clean the shiitake mushrooms and remove the stems, then cut larger mushrooms in half.

   ~5 min
2. 2

   In a medium bowl, whisk together the white miso paste, soy sauce, mirin, sesame oil, grated ginger, and minced garlic to create the marinade. Add the tofu and mushroom pieces and gently toss to coat evenly. Let marinate for at least 20 minutes.

   ~25 min
3. 3

   While the tofu and mushrooms are marinating, prepare the yuzu aioli. In a small bowl, combine the mayonnaise, yuzu juice, and sugar. Whisk until smooth and well combined.

   ~5 min
4. 4

   Thread the marinated tofu and mushrooms onto skewers, alternating between the two. Ensure they are not packed too tightly.

   ~5 min
5. 5

   Heat the vegetable oil in a frying pan over medium-high heat. Carefully place the skewers in the hot pan and cook for 3-4 minutes per side, or until the tofu is golden brown and the mushrooms are tender and slightly charred. Cook in batches if necessary to avoid overcrowding the pan.

   ~10 min
6. 6

   Serve the miso-glazed skewers immediately with the prepared yuzu aioli for dipping.