• Preheat the oven to 450 degrees.

Prepare the spices

• Either use 3 tbsp of my prepared Asian Spice Blend if you want to make that, or you can assemble the spices as listed here-1½ tbsp coconut sugar, ½ tsp crushed Aleppo pepper flakes, 1 tsp ground ginger, 1 tsp garlic powder, ½ tsp ground white pepper, 1 tsp onion powder, 1 tbsp white sesame seeds, 2 tsp mushroom powder, and mix together before shredding the 2 blocks extra firm tofu and 1 lb mushrooms of choice. See notes below.

Make the tofu and mushroom mixture

• Drain the tofu and press a bit with paper towel to remove any moisture you can, but no need to press. Grate the tofu on the larger holes of a box grater.
• Wash the mushrooms to remove any dirt, and grate one at a time on the larger holes of a box grater.
• Spread the shredded tofu and mushrooms out in single layer on parchment on sheet pan. If you use one pan for each, they will roast more evenly (mushrooms have more moisture and take a bit longer), but you can certainly toss them together on one pan for similar results.
• If you want to make the "radish chips" then slice 8 radishes, sprinkle with a teeny bit of oil, salt and pepper and lay out in single layer on the sheet pan with tofu and/or mushrooms to roast.
• Sprinkle the spices over the tofu and mushrooms and roast in hot oven until golden and looking a bit crispy (about 10 min). Don't roast too long, or they will really shrink up. You want some golden color but both ingredients are so full of moisture you have to decide how much roasting will yield a nice result without the ingredients withering away to nothing. The radish chips won't likely get too crispy but are a delightful topping.
• Briefly sauté the roasted tofu and mushrooms in pan with 4 tbsp coconut aminos and 1 tbsp toasted sesame oil. This gives the final layer of flavor, without the liquids burning in the oven. You can chop and include some candied ginger for a delightful zingy flavor. The sugar is appropriate here, as it will caramelize and is already part of the flavor profile

Choose your serving options

• If serving in lettuce wraps, prepare 8 lettuce leaves. If serving as main dish on plate or bowl, you will use similar components, without the lettuce leaves.
• Assemble your components as desired such as 4 cups cooked rice , pickled or fermented veggies of choice, 4 scallions, radish chips, sesame seeds, chopped candied ginger, and/or 2 bags fresh spinach sauteed if you serve the rice bowl option.