Tofu Steak with Japanese Mushrooms

1. 1

   To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat.

2. 2

   In a bowl, whisk together the cornstarch and water.

3. 3

   Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly.

4. 4

   Remove from the heat and set aside.

5. 5

   (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)

6. 6

   To prepare the tofu, heat an 11-inch nonstick saute pan over medium heat.

7. 7

   Add 1 tablespoon of the sesame oil.

8. 8

   Lightly dredge the tofu pieces in the cornstarch and place in the hot pan.

9. 9

   Cook until golden brown, 2 1/2 to 3 minutes per side.

10. 10

    Remove from the pan.

11. 11

    Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms.

12. 12

    Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer.

13. 13

    Remove from the heat.

14. 14

    Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables.

15. 15

    Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.

* Per serving · 4 servings · Values may vary.