Name: Spicy Tofu with Pickled Shiitake Mushrooms
Yield: 4 Servings
Ingredients: 6 ounces shiitake mushrooms, stems removed, caps thinly sliced; ⅓ cup sugar; ½ cup plus 5 teaspoons soy sauce; ½ cup plus 5 teaspoons unseasoned rice vinegar; 1½ cups short-grain brown or white sushi rice; Kosher salt; 2 tablespoons dried wakame (seaweed); 5 teaspoons spicy black bean paste; 1 tablespoon honey; 1½ teaspoons toasted sesame oil; 1 14-ounce package firm tofu, drained, patted dry, cut into ¾-inch pieces; 3 scallions, thinly sliced on a diagonal; ¼ cup coarsely chopped unsalted, roasted, skin-on peanuts; Tobiko (for serving; optional)

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

Recipe notes