Tofu Steak With Mushroom Sauce
cookpad.japan @cookpad_jp
I came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.
If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan
Open in Cookpad AppCooking Instructions
- 1
Drain the water from the tofu for about 30 minutes: Put into a shallow container, tilt the container diagonally, and put a weight on the tofu.
- 2
Shred the mushrooms up with your hands. Slice shiitake mushrooms with a knife, and cut enoki mushrooms in half.
- 3
Slice the garlic clove thinly, put into a frying pan with a little oil and cook over medium heat.
- 4
When the garlic starts to get fragrant and lightly browned, add the mushrooms and stir fry.
- 5
When the mushrooms are softened, add the sake, oyster sauce, soy sauce and pepper and mix in. Add some sesame oil to finish.
- 6
Cut 1 block of tofu in half vertically, then cut each piece in half horizontally. 2 blocks will make 8 pieces.
- 7
Dust the tofu pieces all over with flour, heat 3 tablespoons of oil in a frying pan and fry the tofu. If they won't all fit in at once fry them in batches
- 8
When one side of the tofu is cirspy and lightly browned, turn over.
- 9
When the other side is also crispy and browned, put the tofu on serving plates, and pour the mushroom sauce from Step 5 over them. Garnish with some finely chopped green onion and you're done!
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