Ingredients
- 2 Tbsp gluten-free red miso paste
- 1⁄4 cup rice vinegar
- 3 shallots, sliced into thin rings
- 2 Tbsp minced fresh ginger
- Kosher salt
- 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
- 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
- 1 small red bell pepper, seeded and thinly sliced
- 1 small yellow bell pepper, seeded and thinly sliced
- 1⁄2 lb firm tofu, cut into 1⁄2-inch-thick planks, seasoned with a pinch of salt and pressed*
- 1⁄4 cup freshly torn Thai basil leaves