1 (16 ounce) package water packed firm tofu, well drained |
2 tablespoons chopped fresh stemmed shiitake mushrooms or 1 tablespoon dried shiitake mushroom |
2 tablespoons extra virgin olive oil |
2 tablespoons soy sauce |
1 tablespoon red wine vinegar |
1 tablespoon water |
6 garlic cloves, minced or 1 tablespoon garlic granules |
1 tablespoon chopped fresh flat-leaf parsley |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (16 ounce) package water packed firm tofu, well drained |
2 tablespoons chopped fresh stemmed shiitake mushrooms or 1 tablespoon dried shiitake mushroom |
2 tablespoons extra virgin olive oil |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
1 teaspoon toasted sesame oil |
1 tablespoon water |
1 teaspoon grated fresh ginger |
6 garlic cloves, minced or 1 tablespoon garlic granules |
1 tablespoon chopped fresh flat-leaf parsley |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (16 ounce) package water packed firm tofu, well drained |
2 tablespoons chopped fresh stemmed shiitake mushrooms or 1 tablespoon dried shiitake mushroom |
2 -3 chipotle chiles in adobo |
2 tablespoons extra virgin olive oil |
2 tablespoons soy sauce |
1 tablespoon red wine vinegar |
1 tablespoon water |
6 garlic cloves, minced or 1 tablespoon garlic granules |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon oregano |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |