Lion’s Mane Mushroom and Tofu Jangajji
High-Protein, Low-Fat Healthy Dish: Making Lion’s Mane Mushroom and Tofu Jangajji
Introducing an easy and healthy recipe featuring the delightful combination of aromatic, chewy Lion’s Mane mushrooms and soft tofu! Unlike traditional jangajji (Korean pickled vegetables), this version adjusts the soy sauce quantity, allowing you to enjoy it as a satisfying meal on its own, without needing rice. It’s perfect for when you lack appetite, offering the benefits of high protein and low fat.
Main Ingredients
- 300g firm tofu for pan-frying
- 2 Lion’s Mane mushrooms (approx. 90g)
- 100g onion
Jangajji Sauce
- 10ml plum extract (approx. 2 tsp)
- 1/2 Tbsp malt syrup
- 1/2 lemon (juice only)
- 40ml soy sauce (approx. 3 Tbsp)
- 150ml water (approx. 3/4 cup)
- 3 dried Vietnamese chili peppers (or to taste)
- 10ml plum extract (approx. 2 tsp)
- 1/2 Tbsp malt syrup
- 1/2 lemon (juice only)
- 40ml soy sauce (approx. 3 Tbsp)
- 150ml water (approx. 3/4 cup)
- 3 dried Vietnamese chili peppers (or to taste)
Cooking Instructions
Step 1
Gently tear the Lion’s Mane mushrooms along their natural fibers into bite-sized pieces, holding them by the base. Trim off just a small bit of the tough root end for a more tender texture.
Step 2
Cut the firm tofu into bite-sized cubes (about 2-3cm). Pat the surface dry with paper towels to remove excess moisture. Lightly oil a pan and pan-fry the tofu over medium heat until golden brown and slightly crisp on all sides. This step enhances the texture and helps the tofu absorb the sauce better.
Step 3
In a pot, combine the soy sauce, water, plum extract, malt syrup, lemon juice, and dried chili peppers. Bring the mixture to a rolling boil over medium heat. Once boiling, continue to simmer for about 1-2 minutes to allow the flavors to meld together. (Adjust the amount of chili peppers to your spice preference.)
Step 4
Arrange the pan-fried tofu and torn Lion’s Mane mushrooms attractively in an oven-safe dish or bowl. Layering them without overcrowding helps the sauce penetrate evenly. You can add thinly sliced onion between layers for extra flavor.
Step 5
Carefully pour the hot, boiling jangajji sauce over the tofu and mushrooms. Ensure the ingredients are mostly submerged in the sauce for optimal flavor infusion. The hot sauce will cook the ingredients slightly and begin to soak into them.
Step 6
The freshly made, warm Lion’s Mane Mushroom and Tofu Jangajji is delicious to eat immediately. The harmony of the ingredients’ natural flavors and the warm sauce is wonderful. You can also let it cool slightly before serving. For a deeper flavor, refrigerate and enjoy after 2-3 days.
