Browned, glazed and topped with mushrooms and crispy garlic chips, this plant-based tofu steak is addictively good.
INGREDIENTS FOR TOFU STEAK - 350 grams extra firm tofu - 1/4 teaspoon salt - Black pepper - 1 tablespoon potato starch - 2 tablespoons vegetable oil - 15 grams garlic (2 large cloves) - 100 grams Enoki mushrooms - 60 grams Shiitake mushrooms - Scallions (chopped for garnish) FOR JAPANESE STEAK SAUCE - 2 tablespoons sake - 2 tablespoons ketchup - 1 1/2 tablespoons soy sauce - 1 tablespoon dark brown sugar
Slice the block of tofu into two steaks horizontally.
Salt both sides of the tofu and drain on a wire rack set over a tray. Place another tray on top of the tofu and weigh it down with something heavy. Drain for 1 hour.
Clean and trim the the mushrooms. Seperate the the Enoki by hand and slice the shiitake caps.
Slice the garlic into even 1mm thick slices. I recommend using a mandoline for this.
Season the pressed tofu with black pepper and dust with an even coating of potato starch.
Add the oil to a pan and fry the garlic in a single layer over low heat. Flip repeatedly until tan around the edges. Drain on paper towels.
Turn up the heat to medium and fry the tofu in the garlic oil until browned on both sides. About 3-4 minutes per side. Remove the tofu from the pan.
Saute the mushrooms in the remaining oil until browned. Transfer out of the pan.
Add the sake, ketchup, soy sauce and brown sugar to the pan and boil the mixture until it starts to thicken.
Return the tofu steaks back to the pan and flip repeatedly to glaze.
Return the mushrooms to the pan and use them to soak up the remaining sauce.