Best 2 Tofu Steak With Japanese Mushrooms Recipes

Easy Crispy Japanese Tofu Steak image

Provided by Shihoko | Chopstick Chronicles

Time 15m

Number Of Ingredients 6

150 g firm tofu (*1)
1 bunch bok choy (or any of your favourite veggies)
1/2 tbsp vegetable oil (*3 )
1 tbsp soy sauce
1 tsp mirin
1 cup cooked rice (*2 )

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.

Nutrition Facts : Calories 118 kcal, Carbohydrate 24 g, Protein 3 g, Sodium 522 mg, Fiber 1 g, ServingSize 1 serving

Tofu Steak with Japanese Mushrooms image

Yield serves 4

Number Of Ingredients 19

Broth
1/2 cup mirin
1 1/2 cups Dashi (page 40)
1/4 cup Japanese soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
Tofu
2 tablespoons sesame oil
1 (19-ounce) package firm tofu, rinsed, patted dry, and cut into 4 long rectangles (approximately 1 by 2 by 3 inches)
1/4 cup cornstarch
1/4 cup thinly sliced celery
1/2 cup thinly sliced red onion
1/2 cup peeled and thinly sliced carrot
1/2 cup thinly sliced stemmed shiitake mushrooms
1/2 cup thinly sliced shimeji mushrooms
1/2 cup thinly sliced enoki mushrooms
1 scallion, both white and green parts, thinly sliced on an angle
2 obha leaves, halved and thinly sliced

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.