Tofu Steak With Mushroom Sauce Recipes

TOFU STEAK

Steps:

• Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don't have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
• Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
• Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
• Heat a grill pan on medium heat. When hot, brush it with sesame oil.
• Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
• Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
• Repeat with the next two tofu steaks.
• Serve with veggies, salad or chips or topped with vegan peppercorn sauce.

TOFU STEAK WITH MUSHROOM SAUCE

Steps:

• Let's prepare the ingredients. Remove the stem ends of the shimeji mushrooms. Separate the shimeji into small pieces.
• Remove the stem ends of the enoki mushrooms. Cut the enoki in half. Shiitake or maitake mushrooms can be also used for this recipe.
• Trim off the root end of the garlic clove. Crush the garlic with the side of the knife. Then, roughly chop it into small pieces.
• Heat the tofu in a microwave at 600 watts for 1 minute to remove the excess liquid. Unwrap the firm tofu and thoroughly remove the excess water with another paper towel.
• Sprinkle on the salt, pepper and all purpose flour. Flip it over and remove the water. Then, sprinkle on the salt, pepper and flour again.
• Add the sesame oil to a pan and turn on the burner. Place the tofu into the heated pan and saute the bottom.
• Flip the tofu over and brown the other side. Remove and place the tofu steak onto a plate.
• Add a little more sesame oil. Reheat the pan, drop in the garlic and red chili pepper, and stir until aromatic.
• Add the shimeji and enoki mushrooms and continue sauteing.
• Add the mirin and soy sauce. Stir and distribute the sauce evenly.
• Spoon the mushrooms onto the tofu and pour the sauce over the top. Finally, top with the chopped spring onion leaves.

GRILLED TOFU WITH MUSHROOM SAUCE

Steps:

• To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight.
• Place on hot grill and cook 4 to 5 minutes on each side.
• In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately.

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.