- One 14- to 16-ounce block firm tofu
- 4 portobello mushrooms (about 5 inches in diameter)
- 4 tablespoons soy sauce
- 4 teaspoons dark sesame oil
- 1 cup seeded and diced red bell peppers
- 1/2 cup minced scallions
- 1/4 cup peanut butter
- 2 teaspoons peeled and grated fresh ginger
- 1/2 teaspoon Sriracha hot chili sauce (optional)
- Simple Sweet and Sour Sauce
- First, press the tofu for at least 15 minutes.
- Preheat the oven to 350°F. Oil a large baking pan.
- While the tofu is pressing, remove the mushroom stems and gently rinse the caps to remove any dirt. In a small bowl, mix together 3 tablespoons of the soy sauce and 3 teaspoons of the sesame oil. Brush the mushrooms on both sides with the mixture. Place the caps, gill side up, in the prepared baking pan.
- When you are ready to grate the tofu, discard the liquid that has accumulated in the bowl. Grate the tofu and transfer it to a large bowl. Add the bell peppers, scallions, peanut butter, ginger, chili paste or chili sauce, if using, the remaining soy sauce, and the remaining 1 teaspoon of the sesame oil and mix thoroughly.
- Mound one quarter of the filling on each mushroom, pressing with your fingers to compact.
- Bake for 35 to 40 minutes until the mushrooms release juice and the filling is firm and slightly browned.
- While the mushrooms bake, prepare the Simple Sweet and Sour Sauce.