Baked Miso Glazed Tofu with Mixed Mushrooms

Method

1. Make the miso glaze by combining white wine, cooking sake and stock in a small saucepan and bringing to a boil. Boil for approx. 30 seconds. Reduce heat and whisk in miso and kecap manis. Remove from heat and whisk in sesame and 1 tablespoon of olive/grapeseed oil. Reserve 3 Tablespoons of glaze for mushrooms.
2. Heat oven to 180C. Line a baking sheet with baking paper. Transfer remaining glaze to a wide bowl and whisk in cayenne. Cut tofu into 8 slices and pat dry with paper towels. Dip each slice into glaze, making sure to coat both sides. Transfer to prepared baking tray and bake for 15 minutes or until edges begin to colour. Any remaining glaze can be brushed on tofu during cooking.
3. Slice and/or separate mushrooms. Heat a wok or heavy frypan over high heat until very hot. Add 1 tablespoon olive/grapeseed oil and mushrooms and sear without stirring for approx. 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry until mushrooms are soft, 2 to 3 minutes. Add reserved glaze, stir together and remove from heat.
4. Place 2 of slices of tofu on each plate, top with the mushrooms and serve.