• 1 package silken tofu (soft)
  • 1/2 pound mung bean sprouts
  • 1/2 pound mushrooms (button, portabello, straw, oyster, even morrel (they are HUGE in
  • Ohio!)
  • 1 sweet onion, chopped
  • 5 green onions with healthy-looking green tops (not wilted)
  • 2 cups shredded nappa cabbage
  • teriyaki-base marinade sauce or use soy sauce, vegan sugar, rice vinegar and toasted sesame seed
  • oil to taste
  • 8 cups cooked rice (preferrably short-grain like sushi rice)
  • Garnishes of choice:
  • crumbled toasted nori
  • toasted sesame seeds
  • pickled ginger
  • wasabi (for those with cast-iron stomachs)
  • shredded daikon
  • chopped peanuts (you get the picture)


I read in a book devoted to the art of tofu-making that in areas of Japan that have a real winter (ie. Hokkaido), tofu would be set outside to freeze overnight. It inspired the aforementioned recipe.

Throw the tofu, still in its original store-bought container, in the freezer and allow to freeze overnight… or when you need it. Allow to thaw completely. The freezing process changes the texture to a more chewy texture without sacrificing flavor. Squeeze the water out – – can be done by setting a weight on top of it. The result is tofu that looks like Swiss cheese. Cube into 1/2″ blocks and toss into a ziplock bag with the marinade. This form of tofu absorbs any marinade far better than just ordinary tofu.

Stir-fry the remaining ingredients in whatever order that suits you. Throw in the marinated tofu. Use the marinade to flavor the rest of the ingredients. Toss the above with approximately 8 cups of cooked rice. Serve in rice bowels with garnishes available to each person’s tastes. And always keep some full-flavored soy sauce on hand.

Serves: 4

Preparation time: 30 minutes plus freezing/marina