I tried to make something special for Valentine’s day but it was a weekday evening and we did not have much time after we came home. We popped open a bottle of Champagne (blanc de blanc 2004 vintage but I cannot remember which one this was. Very fruity with no yeasty note and we really liked it). After enjoying the Champagne with a snack of nuts, cheese and crackers, I decided to make this dish since I bought the silken tofu from a Japanese grocery store the previous weekend. This is a rather healthy and simple dish which will go well with any drink including Champagne.
For sauce, I mixed ponzu shouyu (from the bottle), sesame oil (just a dash) and Japanese one-flavor red pepper or ichimi tougrashi 一味唐辛子 and poured it over the steamed stuffed tofu. This is a very gentle nice dish. The flavor of the mushrooms really came through with a pleasant earthiness permeating the tofu. The next day, I microwaved the 2 leftover cubes to warm them up. The dish tasted even better the second day. It also had a better texture for some reason.