A great cold weather "salad". Slice 1 small package of fried tofu into thick-ish slices and toss with slivered dried shitake mushrooms. Prep the mushrooms by soaking 3/4 cup of dried shitakes in boiling water for 30 minutes. Drain (reserving liquid for soup stock - freeze it!) mushrooms, slice and add to tofu. Toss all with the following: 2 T. soy sauce, 1 T. mirin, 1 T. sake or dry sherry and a healthy dash of cayenne pepper. Add salt and/or sugar to taste. Serve at room temperature in small dishes or as a petite side dish with fish or fowl entrees.