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Mussels and Tofu Fusion Bake with Yuzu Kosho Infusion

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine: Asian Fusion
  • Dietary: High-Protein, Low-Carb
  • Difficulty: Easy
  • Cooking Method: Oven-Baked

👨‍🍳 Chef's Notes

  • The Yuzu Kosho adds a unique citrusy and spicy flavor that beautifully complements the delicate taste of mussels and tofu.
  • Be gentle when mixing the tofu to maintain its smooth texture throughout the dish.

⭐ Why This Recipe Works

The combination of mussels and tofu provides a balanced protein profile, while the Yuzu Kosho infusion adds a burst of umami and acidity that elevates the dish to a whole new level.

🧾 Ingredients

  • 500g Mussels, cleaned and debearded (17.6 oz)
  • 300g Firm Tofu, cubed (10.6 oz)
  • 2 tbsp Yuzu Kosho
  • Salt and pepper to taste

🔪 Preparation

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix the cubed tofu with Yuzu Kosho, salt, and pepper gently to coat evenly.
  3. Arrange the marinated tofu and mussels in a baking dish.

🥘 Cooking Instructions

  1. Bake in the preheated oven for 20-25 minutes until the tofu is golden brown and the mussels are cooked through.
    • Sensory Cues: The aroma of the Yuzu Kosho will fill the kitchen, and the tofu should have a crispy exterior.
  2. Remove from the oven and let it rest for 5 minutes before serving.
    • Texture: The mussels should be plump and juicy, while the tofu remains tender inside.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 20-25 minutes
  • Total: 30-35 minutes

📊 Nutrition Facts

  • Calories: 493 per serving
  • Protein: 36g
  • Carbohydrates: 12g
  • Fat: 31g

🔄 Variations & Substitutions

  • Vegan Option: Substitute mussels with King Oyster mushrooms for a plant-based version.
  • Spicy Twist: Add a dash of Shichimi Togarashi for extra heat.

💡 Pro Tips

  • Pat dry the tofu before marinating to help it absorb the flavors better.
  • Serve with a side of steamed jasmine rice to complete the meal.

🌡️ Storage Instructions

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in the oven to maintain the textures of the mussels and tofu.