Crispy Tofu in Shiitake Broth

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

¼ cup plus 2 tablespoons reduced-sodium soy sauce

1 tablespoon light brown sugar

1 12-ounce package firm tofu, drained

3 scallions

12 shiitake mushrooms, rinsed, patted dry

2 4x3-inch pieces dried kombu

1 3-inch piece ginger, peeled, thinly sliced

4 garlic cloves

2 tablespoons vegetable oil

Kosher salt

4 baby bok choy (about 12 ounces total), halved lengthwise

2 medium carrots, peeled, thinly sliced into rounds

1 small radish, trimmed, thinly sliced into rounds

Toasted sesame oil (for serving)

Directions at bonappetit.com

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