Tofu Steak With Mushroom Sauce Recipe

Name: Tofu Steak With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages medium firm tofu; 3 tablespoons vegetable oil; 2 tablespoons shoyu soy sauce; 1 package enoki mushroom; 1 package mushrooms maitake or shimeji Japanese; 5 dried shiitake mushrooms; 4 fresh shiitake mushrooms; 1 tablespoon vegetable oil; 1 1/2 cups warm water; 1/2 teaspoon dashi powder dried, either konbu/seaweed dashi or dried boni; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon potato starch; 2 tablespoons water

Servings: persons

2 packages medium firm tofu
3 tablespoons vegetable oil
2 tablespoons shoyu soy sauce
1 package enoki mushroom
1 package mushrooms maitake or shimeji Japanese
5 dried shiitake mushrooms
4 fresh shiitake mushrooms
1 tablespoon vegetable oil
1 1/2 cups warm water
1/2 teaspoon dashi powder dried, either konbu/seaweed dashi or dried boni
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon potato starch
2 tablespoons water

1
Soak dried shiitake mushrooms in warm water for 20 - 30 minutes and reserve water.
2
Wrap tofu in a cheesecloth and let rest for 20 minutes on a cutting board propped at an angle to drain off the water. Or, let tofu rest in a strainer, which is what I ended up doing. Slice tofu block in half, horizontally.
3
Cook tofu: heat vegetable oil in frying pan over medium heat. Add tofu and fry on each side until brown or desired crispiness. Remove from heat and immediately sprinkle with soy sauce.
4
Remove bottom part of the enoki mushrooms. Separate maitake and shimeji mushrooms into smaller pieces with your hands. Remove the stems from the shiitake and slice caps.
5
Heat a tablespoon of vegetable oil in a saucepan and briefly cook the mushrooms. Add the reserved shiitake mushroom water, dried dashi, soy sauce and mirin and bring to a boil.
6
Dissolve potato starch in 2 tablespoons cold water and add to the sauce. As soon as it thickens remove from heat. Corn starch can be substituted for potato starch. I found the sauce to be a little thick, so you might want to play with the water and starch proportions to get the thickness that you would like best.
7
Transfer tofu to individual serving plates and top with the mushroom sauce.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 packages medium firm tofu, 3 tablespoons vegetable oil, 2 tablespoons shoyu soy sauce, 1 package enoki mushroom, and more.

Yes, Tofu Steak With Mushroom Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Steak With Mushroom Sauce

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