Drain the tofu and then use a sharp knife to slice the tofu in half horizontally into two steaks roughly the same thickness.
350 grams extra firm tofu
Place the tofu steaks on a wire rack set on a tray and sprinkle with the salt. Place another tray or flat plate on top of the tofu, and then balance a heavy weight on top. Let the tofu drain for at least an hour.
1/4 teaspoon salt
Trim the growing medium off of the Enoki. Clean the Shiitake with a damp paper towel, trim the stems off, and slice up the caps.
100 grams Enoki mushrooms, 60 grams Shiitake mushrooms
Peel and slice the garlic about 1mm thick. I recommend using a mandoline so the slices are an even thickness; otherwise, they will not crisp evenly.
15 grams garlic
When the tofu is done draining, transfer it to a dry work surface and season both sides with a generous amount of black pepper. Dust all sides of the tofu steaks with an even layer of potato starch.
Black pepper, 1 tablespoon potato starch
Heat a frying pan over low heat and then add the oil and sliced garlic. Spread the slices out into a single layer and continue frying, flipping them over in sequence until they've started to tan around the edges and there are no longer bubbling.
2 tablespoons vegetable oil
Transfer the garlic chips to a paper towel-lined plate as they turn golden. Be careful not to let the garlic get too dark, or it will become bitter.
Add the tofu steaks to the pan and turn up the heat to medium. Let the tofu fry undisturbed until it's golden brown on one side (3-4 minutes). Next, flip the tofu over and brown the second side (another 3-4 minutes).
Once the tofu is browned, transfer to a plate and add the mushrooms. Saute the mushrooms until they're starting to brown (~3-4 minutes), and then transfer them out of the pan.
Add the sake, ketchup, soy sauce, and brown sugar to the pan and turn up the heat to bring the mixture to a boil. Let the sauce reduce until the bubbles get large and glossy (about a minute).
2 tablespoons sake, 2 tablespoons ketchup, 1 1/2 tablespoons soy sauce, 1 tablespoon dark brown sugar
Return the tofu steaks to the pan and flip them repeatedly to glaze with the sauce.
Return the mushrooms to the pan and coat them with the remaining sauce.
Plate your tofu steaks and top with the sauteed mushrooms, crispy garlic chips, and chopped scallions to serve.