Tofu Steak With Japanese Mushrooms Recipes

EASY CRISPY JAPANESE TOFU STEAK

Steps:

• Wrap the tofu in a paper towel and place it on a plate with another plate on top of the tofu to drain the excess water. Leave for about 10 minutes.
• In the meantime, wash the bok choy and cook it in boiling water for about 2-3 minutes.
• Drain the bok choy and serve it on a plate with the brown rice.
• Heat some oil in a pan on high heat and cook the tofu until browned on both sides.
• Pour the sauce over the tofu in the pan until the sauce has reduced/evaporated a little.
• Serve the tofu on top of the rice and bok choy and drizzle the extra sauce on top.

TOFU STEAK WITH JAPANESE MUSHROOMS

Steps:

• To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat. In a bowl, whisk together the cornstarch and water. Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly. Remove from the heat and set aside. (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
• To prepare the tofu, heat an 11-inch nonstick sauté pan over medium heat. Add 1 tablespoon of the sesame oil. Lightly dredge the tofu pieces in the cornstarch and place in the hot pan. Cook until golden brown, 2 1/2 to 3 minutes per side. Remove from the pan.
• Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms. Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer. Remove from the heat.
• Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables. Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.