Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

• 1 tablespoon plus 2 tsp. genmaicha (toasted-rice green tea)

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• About 4 tbsp. grapeseed or other vegetable oil, divided
• 1 pound shiitake mushrooms, stemmed and sliced
• 2 tablespoons minced fresh ginger
• 1 1/2 teaspoons sel gris or other coarse sea salt, divided
• 2 1/2 cups thinly sliced savoy or napa cabbage
• 1 block (about 1 lb.) medium-firm or firm tofu
• 2 tablespoons polenta
• 1 teaspoon black peppercorns
• 2 tablespoons finely sliced green onions
  

Combine 2 tsp. genmaicha leaves and 1 1/2 cups boiling water; let steep 5 minutes, then strain into a bowl.

Meanwhile, heat 2 tbsp. oil in a large frying pan over medium heat. Add mush­rooms and ginger; sprinkle with 1/2 tsp. salt and cook until mushrooms begin to shrink. Add brewed tea; cook 5 minutes. Stir in cabbage and cook until slightly wilted but still green and most of liquid has evaporated, about 5 minutes. Set aside, covered.

Slice tofu in half horizontally and set on paper towels. Cut an X through each half, forming 4 triangles per half, or 8 total. Blot tops with paper towels.

Pulverize polenta and peppercorns in a spice grinder. Add remaining 1 tbsp. tea and 1 tsp. salt and pulse just to combine.

Brush tofu on both sides with some oil. Liberally sprinkle oiled sides with polenta mixture and press on with your fingers.

Heat remaining 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook tofu until deeply golden brown on one side, about 8 minutes. Flip and brown other side lightly, about 3 minutes more.

Arrange 2 tofu triangles on each of 4 warmed dinner plates. Reheat mushrooms and cabbage in pan, stir in green onions, and spoon mixture around tofu.

Serves 4; 289 calories.

VERDICT: I made this because I had leftover cabbage and mushrooms. I could take or leave the cabbage and mushroom mixture, but the tofu was hands-down the best tofu I have ever made--crispy and flavorful. It does not make for good leftovers, so I'll save it for when I have tofu-loving guests. Keep.