Ingredients

Instructions

Preparation (If using dried mushrooms)

  1. Soak the dried mushrooms: Cover the dried shiitake with hot water and let them sit for 20–30 minutes until fully softened.
  2. Slice: Remove the mushrooms, squeeze them dry, and slice thinly. Reserve a splash of the soaking liquid to add to the sauce later for extra umami depth.

Roasted Tofu

  1. Preheat the oven: Heat the oven to 425°F.
  2. Tear the tofu: Break the pressed tofu into rough chunks; ragged edges create more surface area for crisping.
  3. Mix the marinade: In a bowl, whisk together the soy sauce, dark soy sauce, brown sugar, oil, grated garlic, grated ginger, cornstarch, and a dash of white pepper.
  4. Coat the tofu: Toss the tofu chunks gently in the marinade until evenly coated.
  5. Roast: Spread the tofu evenly on a parchment-lined baking sheet. Roast for 28–32 minutes, flipping halfway, until deeply browned and chewy-crisp. Set aside.

Sauce

  1. Whisk the base: In a small bowl, whisk together the soy sauce, dark soy sauce, mushroom soy sauce, brown sugar, miso, rice vinegar, a splash of water, and the optional reserved shiitake soaking liquid. The sauce should taste slightly too intense on its own—it will mellow beautifully once distributed through the rice.

Fried Rice

  1. Heat the wok: Place a large wok or cast-iron skillet over high heat until smoking hot.
  2. Sear the mushrooms: Add a portion of the oil to the pan. Add all the fresh shiitake mushrooms in a relatively even layer. Do not stir much initially. Let them deeply brown for several minutes to build savory depth.
  3. Caramelize: Once the mushrooms are browned, splash a little soy sauce directly into the pan and toss briefly until lightly caramelized. Remove the mushrooms and set aside.
  4. Build the aromatics: Add the remaining oil to the pan. Add the sliced shallots and cook for 1 minute until fragrant. Follow with the garlic, ginger, and sliced chilies, stirring rapidly for 30–45 seconds so they don’t burn.
  5. Char the peppers: Add the red bell pepper and cook for a few minutes until slightly charred but still crisp-tender.
  6. Toast the rice: Add the cold, broken-up rice. Spread it against the hot pan periodically before tossing again to encourage some grains to become lightly toasted. Continue for a few minutes.
  7. Combine: Return the browned mushrooms to the pan.
  8. Season the rice: Pour the prepared sauce around the edges of the pan so it sears slightly as it runs down, then toss everything thoroughly until the rice is evenly coated and steaming.
  9. Fold in greens: Add most of the green onions and toss briefly. Turn off the heat. Immediately fold in the Thai basil, roasted cashews, and a squeeze of fresh lime juice so the herbs wilt gently in the residual heat.

Plating & Garnishing

  1. Divide: Scoop the hot, fragrant rice into wide, shallow bowls.
  2. Top: Finish each bowl generously with the chewy-crisp roasted tofu chunks.
  3. Garnish: Add the extra basil leaves, a wedge of lime, and a spoonful of chili crisp if desired. Arrange a few fresh cucumber slices on the side of each bowl to provide a cool, crunchy contrast to the smoky wok heat.