Tofu Steak with Mushroom Sauce
Imagine this: tofu coated in katakuriko potato starch flour, grilled to a crisp and drizzled with mushroom sauce. Mm-mmm. Tofu steak is high in protein and low in calories, which makes it a perfect for the health-conscious. It is also filling, which why we recommend it served as a main dish.
1/2 block (150g)
Sesame seed oil
Enoki (winter) mushrooms
Thin green onion or chives
･･･ 256 Calories
･･･ 600 mg
･･･ 16 g
･･･ 16.1 g
･･･ 11.7 g
･･･ 3.6 g
･･･ 0 mg
<Preparation> -Wrap the tofu with a paper towel and drain by placing a plate on it. -Cut off the hard stem part of the mushrooms. Thinly slice the shiitake. Tear and separate the enoki and shimeji mushrooms. -Mix the potato starch with water. -Chop the green onion
Cut the tofu into 3 to 4cm-thick pieces. Sprinkle salt, put the grated garlic, and dust with the flour.
Heat sesame seed oil in a frying pan. Add the tofu and pan-fry the surface to a crisp over medium heat.
Mix the sauce ingredients in a small pot, add the mushrooms, and heat quickly. Add soluble potato starch to thicken.
Place the tofu and mushrooms in a serving dish and pour the sauce. Sprinkle the green onion or chives to garnish.
- Choose chilled firm tofu for this recipe. Room-temperature tofu in an airtight pack is too soft for steak.
- You can also use tempeh (fermented soy food in Indonesia) or atsuage (thick, deep-fried tofu) instead of firm tofu.
- You can subtitute potato starch with cornstarch.