Tofu Steak with Shiitake Sauce
I happen to have all these ingredients. It was a good vegetarian dish.
I happen to have all these ingredients. It was a good vegetarian dish.
- Carbohydrate 114.691750490897 g
- Cholesterol 0 mg
- Fat 25.7033882613372 g
- Fiber 11.1639261415646 g
- Protein 60.0176027628311 g
- Saturated Fat 3.5518709501024 g
- Serving Size 1 1 Serving (590g)
- Sodium 7096.47565225539 mg
- Sugar 103.527824349333 g
- Trans Fat 1.70756356250525 g
- Calories 904 calories
Step-by-step
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size "steaks." Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
Swapping regular water for vegetable broth during the mushroom rehydration phase deepens the savory profile significantly, though it alters the sodium balance of the final sauce. Pressing firm tofu requires genuine patience, and skipping the thirty-minute paper towel drainage phase guarantees a watery pan that refuses to brown properly. When the block releases surface moisture into the towels, replace them midway to accelerate the process. Using a standard stainless steel skillet instead of a heavy nonstick pan will cause the delicate soy protein to stick aggressively, tearing the structural integrity of your steaks before a proper golden crust can form.
High heat is mandatory when developing color on the tofu, but watch the oil carefully to prevent smoking. Sautéing the julienned carrots and thin yellow onion wedges just until tender-crisp preserves a structural bite that contrasts against the velvety thickness of the mushroom reduction. Stir the reserved soaking liquid thoroughly with the thickening agent before adding it to the hot skillet, ensuring zero lumps survive in the bubbling sauce.
Leftover components can be stored separately in airtight containers for up to two days, but freezing is discouraged because thawed tofu develops an unpleasantly spongy, rubbery interior.
