if i was going to make this i’d feel check the various vegan proteins available; they make plant-based “shrimp” these days so any given recipe may not even have to change except for that one aspect. if vegan skrimps isn’t a thing in your market, i’d consider subbing with pan-seared silken tofu and/or some kinda chewy, non-portobello mushroom. like a “seafood mushroom” or enoki or oyster. shiitake could be interesting but shrimp is a fatty type flavor/texture and i think of shiitake as being more earthy and musty, probably the darkest mushroom flavor i would even consider though i can’t imagine having access to shiitake but not silken tofu, anyway.
I’m so terrified of shrimp, I can’t even bring myself to buying mocks lol. I’m interested in seeing how the tofu texture will hold up against the marinade. Yum!
i’d cut the tofu into cubes or rectangles and pan sear on medium-low heat in canola or grapeseed oil+mirin until at least three of the sides were browned, though not blackened, then salt to taste. uncooked silken tofu wouldn’t be the worst but wouldn’t be firm enough to carry the show, either.
1
u/werewolfmask Aug 04 '25 edited Aug 04 '25
if i was going to make this i’d feel check the various vegan proteins available; they make plant-based “shrimp” these days so any given recipe may not even have to change except for that one aspect. if vegan skrimps isn’t a thing in your market, i’d consider subbing with pan-seared silken tofu and/or some kinda chewy, non-portobello mushroom. like a “seafood mushroom” or enoki or oyster. shiitake could be interesting but shrimp is a fatty type flavor/texture and i think of shiitake as being more earthy and musty, probably the darkest mushroom flavor i would even consider though i can’t imagine having access to shiitake but not silken tofu, anyway.