Tofu Steak With Mushroom Sauce
By: Bebe Love Okazu
Published: Friday, July 9, 2010 - 8:35am

Ingredients




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

Preparation

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.