Recipe

Soak shiitake mushrooms in 3 cups/750 mL water until softened, about 30 minutes. Reserving liquid, drain; cut off and discard stems.

Cut tofu in half lengthwise. Drain on plate, lightly weighted, for 30 minutes; pat dry.

In large skillet, heat oil over medium heat; fry tofu until golden all over. Transfer to paper towels to drain. Add shiitake mushrooms to skillet; fry until golden. Transfer to paper towels to drain.

Cut tofu into cubes. Cut green tops off onions; with kitchen string, tie remaining onions into bundle. Chop enough of the green tops to make 1/4 cup/60 mL; set aside.

In Dutch oven or large saucepan, combine daikon, tofu, onion bundle, carrots, cremini mushrooms, soy sauce, rice wine, ginger, salt, sugar, star anise, cloves, reserved shiitake mushroom soaking liquid and 1 cup/250 mL water. Bring to boil; reduce heat and simmer, covered and stirring every 15 minutes, until vegetables are tender, about 45 minutes. Stir in sesame oil and chopped green onions.

Makes 6 to 8 servings.