Name: Spicy Tofu-Rice Bowls With Pickled Shiitake Mushrooms
Yield: Serves 4
Ingredients: 6 ounces shiitake mushrooms, stems removed, caps thinly sliced; 1/3 cup sugar; 1/2 cup plus 5 teaspoons soy sauce; 1/2 cup plus 5 teaspoons unseasoned rice vinegar; 1 1/2 cups short-grain brown or white sushi rice; Kosher salt; 2 tablespoons dried wakame (seaweed); 5 teaspoons spicy black bean paste; 1 tablespoon honey; 1 1/2 teaspoons toasted sesame oil; 1 (14-ounce) package firm tofu, drained, patted dry, cut into 3/4-inch pieces; 3 scallions, thinly sliced on a diagonal; 1/4 cup coarsely chopped unsalted, roasted, skin-on peanuts; Tobiko (for serving; optional)

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Photo by Alex Lau

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

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