Pan-Seared Tofu With Ginger-Shiitake "Cream" Sauce

1. 1

   Wrap tofu in paper towels, then in terrycloth. Press and drain for about an hour. Slice into 4 slabs. Sprinkle 1 side of each with pepper. Heat 1 tablespoons oil in heavy large skillet over high heat. Place tofu pieces, pepper side down, in hot oil and sear 2 minutes. Turn tofu over and brown other side. Keep warm.

2. 2

   Add butter, sliced green onions, cilantro, ginger and chopped garlic to a skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add coconut milk and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Place tofu onto plates; top with sauce. Garnish with lime wedges and cilantro sprigs, if desired.

No additional tips available.