Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren’t tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
03Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
04Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
05Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.