Tofu Steak with Japanese Mushrooms Recipe
This is a very comforting, home-style dish, perfect for a blustery autumn day. Be sure to use only firm tofu for this recipe; softer varieties will fall apart during cooking. The trio of cultivated...
Keywords
- soup
- stew
- japanese
- tofu
- mushroom
- red onion
- main
- dinner
- dairy free
- gluten free
- vegan
- vegetarian
- quick
- weeknight meals
- easy
- saute
- fall
- winter
- cookbooks
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Ingredients
- 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
- 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
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