Sesame Crusted Tofu w/ King Trupet Mushrooms

Tofu Marinade
1 lb. Extra Firm Tofu
1/4 c. Soy Sauce
1/4 c. Rice Vinegar
2 tsp. Mirin
1 tbsp. Toasted Sesame Oil
2 cloves Garlic, minced
3/4 tsp. grated Ginger
1/2-1 tsp. Sirracha, depending on how spicy you want it.

Toasted Black Sesame Seeds
Olive Oil

Drain tofu and press for 20-30 minutes between two plates lined with paper towels and a weight on top to remove any excess moisture.  You want the tofu to feel pretty dry before you marinate it.  While the tofu is being pressed, combine the marinade ingredients.  Cut the tofu into squares (pictured). Pour the marinade over the tofu and refrigerate for at least 4 hours or overnight.  The longer you let it marinate, the more flavorful the tofu will be.

Sprinkle sesame seeds on a plate. Press one side of the tofu into the seeds (the marinade is enough to make them stick).  Heat  enough olive oil to coat a skillet.  Add tofu, plain side down, and cook over medium heat for 5-7 minutes, until browned.  Flip tofu and add a little of the remaining marinade to coat the pan.  Cook another 5 minutes.  (Some of the seeds may fall off in the pan.  Its okay, don't panic.  There's plenty on there to begin with!)

For the mushrooms,  I sliced them about 1/4-1/2" thick and tossed them with some sesame oil and salt.  Then roast them in a   375 degree oven for 25 minutes, tossing occasionally.

Oh and those weird looking star things.... they're called lotus root (told you this would get interesting)

Lotus root is the root of the beautiful lotus flower (looks very similar to a water lily).  It's taste is very reminiscent of a potato or water chestnut.  It is high in fiber, vitamin C and iron.  When using, be sure to toss with vinegar or lemon juice after peeling and chopping to avoid any discoloration. I sliced mine 1/4" thick and roasted them with the mushrooms, but added a little maple syrup to sweeten them up a bit.  The roasting time was also a little longer, about 30 minutes, flipping halfway through.