Late-Summer Multi-Plate Supper with Seared Tofu, Mushroom XO and Green Tahini Yuba

Dashi-Cured Melon

A short cure seasons ripe melon without obscuring its sweetness. Cold kombu-shiitake dashi gives the fruit a clean savory finish.

Ingredients

• 1 cup water
• 3 g kombu
• 1 small dried shiitake mushroom
• 1/2 tsp fine sea salt
• 1 tsp unseasoned rice vinegar
• 450 g ripe but firm orange-fleshed melon, seeded and scooped into balls or cut into bite-size pieces
• 1 tbsp microgreens, optional

Instructions

1. Combine the water, kombu and dried shiitake in a small saucepan. Let stand for 20 minutes while preparing other components.
2. Warm gently until steaming, without boiling. Remove the kombu, then barely simmer the mushroom for 10 minutes. Strain and stir in the salt and rice vinegar.
3. Cool the dashi completely over an ice bath. Combine with the melon in a shallow container and refrigerate for 45–90 minutes, turning once.
4. Drain just before serving, leaving a little dashi clinging to the fruit. Serve cold with the optional microgreens.

Notes

• Use melon that is fragrant but still firm; very soft fruit becomes fragile during curing.
• Avoid an overnight cure, which can mute the fresh melon flavor.

Sweet Corn Soup with Extra Corn Broth

The cobs provide a light, sweet broth that loosens the purée without diluting its corn flavor. Straining makes the soup smooth enough to sip from a cup.

Ingredients

• 4 ears sweet corn, husked
• 5 cups water
• 1 tbsp olive oil
• 1 small shallot, thinly sliced
• 1/2 tsp fine sea salt, plus more to taste
• 1 tsp lemon juice, plus more to taste
• 4 tsp unsweetened coconut cream, optional finishing swirl

Instructions

1. Cut the kernels from the cobs. Break the cobs in half and place in a saucepan with the water. Bring to a gentle simmer and cook, partially covered, for 25–30 minutes. Strain, reserving the corn broth.
2. Heat the olive oil in another saucepan over medium-low heat. Add the shallot and salt and sweat for 4–5 minutes without browning.
3. Add the corn kernels and 2 cups of corn broth. Simmer for 7–9 minutes, until the kernels are tender but still taste fresh.
4. Blend until very smooth, venting the blender lid safely when blending hot liquid. Pass through a fine-mesh sieve, pressing firmly and discarding the fibrous solids.
5. Return to the saucepan and add more corn broth until the soup is light and pourable rather than a thick purée; expect to use another 1/2–1 cup. Warm gently and season with lemon juice and additional salt.
6. Pour into four small cups. If using, loosen the coconut cream with a few drops of warm broth and swirl 1 teaspoon into each portion.

Notes

• For leftover corn soup, warm it gently and whisk in hot corn broth a little at a time until it pours easily.
• Reserve unused corn broth for loosening the yuba sauce or reheating the soup.

Early Girl Tomato and Cucumber Salad

Peak-season tomatoes need only a restrained dressing. Crisp cucumbers, peppery greens and edible flowers contrast with the richer tofu and tahini dishes.

Ingredients

• 1 lb ripe Early Girl tomatoes, cut into wedges
• 10 oz small Japanese or Persian cucumbers, cut into thick oblique pieces
• 1 tbsp unseasoned rice vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt, plus more to taste
• 1/2 cup microgreens or small tender salad leaves
• 4 edible nasturtium flowers, optional

Instructions

1. Toss the cucumber with half the salt and let stand for 5 minutes. Pour off any accumulated water.
2. Gently combine the cucumber and tomatoes with the rice vinegar, olive oil and remaining salt. Taste a tomato and adjust the seasoning.
3. Divide among small plates and scatter the microgreens over the top. Finish with the optional nasturtiums just before serving.

Notes

• Dress no more than 10 minutes before eating so the tomatoes retain their shape and the cucumbers stay crisp.
• Use only flowers grown for culinary use.

Seared Tofu

Dry surfaces and an undisturbed sear create a substantial golden crust while leaving the tofu tender inside. A light tamari finish seasons the tofu without competing with the XO.

Ingredients

• 16 oz firm tofu, preferably Hodo, drained
• 1 1/2 tbsp avocado oil
• 1/4 tsp fine sea salt
• 1 tsp gluten-free tamari

Instructions

1. Cut the tofu into four broad slabs about 3/4 inch thick. Set between clean towels with a light weight on top for 15 minutes, then pat thoroughly dry.
2. Heat the avocado oil in a large nonstick or well-seasoned skillet over medium-high heat. Season the tofu lightly with salt and lay it in the pan without crowding.
3. Sear undisturbed for 4–5 minutes, until the underside is deeply golden and releases readily. Turn and sear the second side for 4–5 minutes.
4. Reduce the heat to low. Drizzle the tamari around the tofu, turn once to coat, and remove before the tamari scorches.

Notes

• If the tofu resists lifting, give it another minute rather than scraping away its crust.
• Keep warm uncovered on a rack for up to 10 minutes; covering traps steam and softens the crust.

Seared Lobster Mushrooms

Thick slices retain the mushrooms' firm, meaty texture. Cooking off their moisture before the final browning produces concentrated flavor and crisp edges.

Ingredients

• 12 oz fresh lobster mushrooms from a reputable supplier
• 1 1/2 tbsp avocado oil
• 1/4 tsp fine sea salt, plus more to taste
• 1 tsp lemon juice

Instructions

1. Brush away grit, trim damaged areas and briefly rinse only if necessary. Dry thoroughly and slice about 1/4 inch thick.
2. Heat a wide skillet over medium-high heat. Add the avocado oil and mushrooms in a loose layer, working in batches if needed.
3. Cook for 12–15 minutes total, turning periodically and reducing the heat if the edges darken too quickly. Let released liquid evaporate so both sides develop browned patches; the mushrooms should be cooked through and tender with a firm bite, not raw or chalky in the center.
4. Season with salt, add the lemon juice and toss for 30 seconds. Keep warm for plating over the tofu.

Notes

• Lobster mushrooms should be thoroughly cooked. Do not use specimens with soft, spoiled interiors.
• If using the tofu skillet, cook the mushrooms first, then wipe the pan before searing the tofu.

Mushroom XO

Dried shiitake, browned fresh mushrooms and slowly cooked aromatics give this seafood-free XO its concentrated umami. Oil carries the chile and keeps the finished relish spoonable.

Ingredients

• 20 g dried shiitake mushrooms
• 1 cup hot water
• 5 oz fresh shiitake or cremini mushrooms, finely chopped
• 1/4 cup avocado oil
• 2 small shallots, finely minced
• 3 cloves garlic, finely minced
• 2 tsp finely minced ginger
• 1 tsp crushed red chile flakes, or less to taste
• 1 tbsp gluten-free tamari
• 1 tsp gluten-free mushroom miso
• 2 tsp unseasoned rice vinegar

Instructions

1. Soak the dried shiitake in the hot water for 25 minutes, until pliable. Lift them out, squeeze gently, remove tough stems and mince the caps very finely. Strain the soaking liquid through a coffee filter or fine cloth.
2. Heat the avocado oil in a small heavy saucepan over medium heat. Add the fresh and rehydrated mushrooms and cook for 8–10 minutes, stirring, until their moisture has evaporated and they begin to brown.
3. Add the shallots and cook over medium-low heat for 7–9 minutes, until softened and golden. Add the garlic, ginger and chile flakes and cook for another 2 minutes without scorching.
4. Mix the tamari and miso with 1/4 cup of strained mushroom soaking liquid. Add to the pan and cook gently for 6–8 minutes, stirring, until dark, concentrated and no longer watery.
5. Stir in the rice vinegar. The finished XO should be a coarse, oily relish rather than a smooth sauce. Spoon about 1 tablespoon over each tofu-and-mushroom portion.

Notes

• Makes about 3/4 cup, leaving extra for another meal.
• If it tastes too salty, fold in additional unsalted cooked mushrooms rather than adding more liquid.
• Refrigerate promptly; this fresh mushroom-and-garlic condiment is not shelf-stable.

Zucchini Green Tahini Sauce

Tender zucchini lightens tahini into a generous coating sauce. Parsley, basil and lemon keep the sesame richness fresh and give the sauce its vivid green color.

Ingredients

• 12 oz zucchini
• 1/3 cup well-stirred tahini
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed basil leaves
• 2 tbsp lemon juice, plus more to taste
• 1 small garlic clove
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt, plus more to taste
• 1/4–1/2 cup cold water, as needed

Instructions

1. Use a vegetable peeler to shave about one-quarter of the zucchini into broad ribbons. Reserve these for the yuba. Cut the remaining zucchini into 1/2-inch pieces.
2. Steam the zucchini pieces for 3–4 minutes, until just tender and still bright green. Spread on a plate to cool quickly.
3. Blend the cooked zucchini with the tahini, parsley, basil, lemon juice, garlic, olive oil, salt and 1/4 cup cold water until very smooth.
4. Add more water a tablespoon at a time until the sauce falls from a spoon in a thick ribbon. Taste for lemon and salt; it should be bright enough to season the mild yuba.

Notes

• Keep the sauce warm rather than boiling hot to preserve its color and prevent the tahini from tightening.
• Tahini can initially seize when mixed with lemon; continued blending with water restores a smooth texture.

Yuba “Pappardelle”

Fresh tofu skin makes broad, supple ribbons with enough structure to carry the thick sauce. A brief warming keeps the layers tender rather than rubbery.

Ingredients

• 8 oz fresh yuba sheets, preferably Hodo
• reserved zucchini ribbons from the green tahini sauce
• prepared zucchini green tahini sauce
• 1/4 cup warm water or reserved corn broth, plus more as needed

Instructions

1. Unfold the fresh yuba carefully and cut into ribbons about 3/4–1 inch wide. Gently separate any layers that release easily without tearing.
2. Bring a wide pan of water to a gentle simmer. Add the reserved zucchini ribbons for 20–30 seconds, then add the yuba and warm for another 30–60 seconds, or follow the package's heating instructions. Drain well.
3. Put the green tahini sauce in a wide bowl and loosen with a little warm water or corn broth. Gently fold in the warm yuba and zucchini ribbons, adding more liquid as needed so the ribbons remain distinct but generously coated.
4. Divide immediately among shallow bowls.

Notes

• Use fresh refrigerated yuba, not brittle dried bean-curd sticks.
• Avoid boiling the dressed yuba; the sauce will thicken and lose its fresh green character.

Overall Timing / Workflow

Most of the supper can be prepared ahead. Keeping the final sear, salad dressing and yuba toss close together brings the hot and cold plates to the table in good condition.

Instructions

1. 0:00 - Start soaking the XO mushrooms and dashi ingredients. Cut the corn from the cobs and start the corn broth.
2. 0:20 - Finish and rapidly chill the dashi, then refrigerate the melon in it. Begin cooking the XO.
3. 0:35 - Make the corn soup with the strained cob broth. Finish the XO and set aside the amount needed for dinner.
4. 0:55 - Prepare the zucchini green tahini sauce and reserve the raw zucchini ribbons. Cut the yuba, tomatoes and cucumbers; wash and dry the garnishes.
5. 1:10 - Drain and dry the tofu. Clean and slice the lobster mushrooms. Set out the small plates, soup cups and yuba bowls.
6. 1:25 - Cook the lobster mushrooms while gently reheating the soup. Sear the tofu in a second skillet, or immediately after the mushrooms in the same skillet.
7. 1:35 - Drain and plate the melon. Dress the tomato-cucumber salad and fill the soup cups.
8. 1:40 - Warm the yuba and zucchini ribbons and fold through the green sauce. Plate the tofu with mushrooms and XO, then serve all five dishes.

Notes

• The XO, corn broth and soup can be made a day ahead. Make the green sauce the day of serving for the brightest color.
• When using leftovers, reheat only the portions needed and loosen thickened sauces gradually.

Plating

Separate small vessels preserve the distinct temperatures, textures and sauces. A restrained XO portion keeps the delicate corn and melon from being overwhelmed.

Instructions

1. For each person, place a small portion of cold drained melon in a little bowl and the tomato-cucumber salad on a separate plate, with the greens and optional flower on top.
2. Center a golden tofu slab on a warm plate. Arrange several browned lobster mushroom slices along its length and add a compact spoonful of mushroom XO.
3. Mound the green-coated yuba loosely in a shallow bowl, leaving a few broad folds visible rather than compressing it.
4. Serve the corn soup in a small cup with the optional pale swirl. Bring the tofu, yuba and soup to the table immediately, alongside the cool plates.

Leftover Path

Storing the components separately preserves the tofu crust, fresh vegetables and sauce consistency. Corn broth is especially useful for reviving both soup and tahini sauce.

Instructions

1. Refrigerate cooked components in shallow covered containers within 2 hours. Keep the XO, green sauce, tofu, mushrooms, yuba and soup separate whenever possible.
2. Eat the drained melon and dressed salad within 1–2 days. Use the cooked tofu, mushrooms, soup, yuba, green sauce and XO within 3–4 days.
3. Reheat soup gently with reserved corn broth. Warm tofu and mushrooms in a skillet until hot throughout, adding the XO after reheating.
4. Warm leftover dressed yuba over low heat with a splash of water or corn broth, folding gently rather than stirring vigorously.
5. Freeze extra corn soup or mushroom XO in small portions if they will not be used within 3–4 days.

Notes

• Do not store the mushroom XO at room temperature or treat its oil layer as a preservative.