Ingredients

• 1 cup sake
• 1 lemongrass stalk, sliced
• 1/2 cup ginger, smashed
• 6 garlic cloves, smashed
• 1 cup sugar
• 1 cup miso paste, white
• 6 ea extra firm tofu, cut in half lengthwise
• 2 cups soy sauce
• 2/3 cup hoisin sauce
• 1/4 cup fish sauce
• 1/2 cup champagne vinegar
• 1/2 cup dry sherry
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 bunch basil leaves, minced
• 1/2 bunch cilantro, minced
• 1/2 bunch mint leaves, minced
• 2 tbsp garlic, minced
• 2 tbsp ginger, minced
• 2 tbsp sambal
• 5 ea serrano, minced
• 2 ea lime zest, minced
• 3/4 cup lime juice
• 1 cup fresh or frozen edamame beans
• 1/2 to 3/4 cup vegetable stock (or water)
• 1 cup Japanese panko breadcrumbs
• 3 tbs soy oil
• 1 cup shitake mushrooms
• 1 cup maitake mushrooms
• 1 cup shishito peppers

Instructions

1. Miso marinade:
2. Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool.
3. Tofu Steak:
4. Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour.
5. Stir Fry Sauce:
6. Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside.
7. Edamame Puree:
8. Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper.
9. Tofu Steak Preparation:
10. Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside.
11. Stir Fry:
12. Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat.