Roasted Tofu and Mushrooms
Ingredients
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3 tablespoons mirin
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3 tablespoons rice vinegar
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2 tablespoons canola oil
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1 tablespoon toasted sesame oil
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2 tablespoons soy sauce
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1 tablespoon honey
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1½ teaspoons crushed garlic
Tools
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whisk
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measuring spoons
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chopping board
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knife
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small bowl
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June Pan
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the oven to 375°F on the Roast setting using the button below.
June Oven
Start the sauce
Place the mirin, rice vinegar and canola oil in a small bowl.
3 tablespoons mirin
3 tablespoons rice vinegar
2 tablespoons canola oil
small bowl
measuring spoons
Add the remaining liquid ingredients
Add the sesame oil, soy sauce and honey.
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon honey
Add the garlic
Add the garlic and whisk to combine.
1½ teaspoons crushed garlic
whisk
Cut the tofu
Cut the tofu block crosswise into ½"-thick slices.
1 pound firm tofu
knife
chopping board
Place the tofu on the June Pan
Arrange the tofu slices on the June Pan with space between each slice.
June Pan
Place the mushrooms on the June Pan
Arrange the mushrooms on the June Pan with the gills facing down and space between each mushroom.
1½ cups shiitake mushrooms
Add the sauce
Drizzle the sauce evenly over the tofu and mushrooms.
Roast the tofu and mushrooms
Place the tofu on the middle shelf of the June Oven. Roast for 25 minutes, or until the tofu is light brown and the mushrooms are tender. June will notify you when the tofu and mushrooms are ready.
Serve the tofu and mushrooms
Remove the tofu and mushrooms from the June Oven and serve immediately.
