1 16oz package of extra firm tofu, drained and down the middle and then into four wedge shapes (see picture above)
2 tbsp rice vinegar
For the Vegetables:
1 tbsp toasted sesame oil
2 garlic cloves, minced
1 head of boy choy (or 3 baby bok choy) sliced into 1 inch strips, the tender greens separated from the firmer white part
230g/8oz shitake mushrooms, sliced
To Garnish (optional):
4-5 spring onions
fresh coriander
Method
Cook the tofu:
Mix the mirin, honey and soy sauce in a shallow dish
Place the tofu in the dish, and marinate for a 3-5 minutes on each side
Heat coconut oil in a large pan, when the oil is hot add the tofu and turn the pan down to medium, cook for five minutes and flip over
Add the marinade and continue to cook for 5-6 minutes
Cook the vegetables:
After the tofu has been flipped, and the marinade has been added to the pan, prepare a second frying pan by heating the sesame oil over medium-high heat
Add the garlic and cook for just 30 seconds being careful not to burn it
Add the white parts of the bok choy, and stir fry for about 2 minutes
Add the green parts of the boy choy and the sliced shitake, and cook for another 3 minutes
Remove vegetables and divide between 4 plates, place a tofu wedge on top of each
Quickly, add the rice vinegar to the marinade, and stir a few times to form a sweet, salty glaze
Pour the salty glaze over each tofu wedge
Garnish each plate with coriander and spring onions if desired
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/mirin-glazed-tofu-bok-choy-shitake/