Mako Tofu Steak

"This fusion cuisine recipe comes from the Mako Sushi Restaurant in the Sherman Oaks Community of Los Angeles. Cooking this recipe requires the use of two frying pans, which explains why the term "first skillet" and "second skillet" is used in the directions. In the restaurant they seem to keep both pans going at once, but that's not required."
 
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Ready In:
30mins
Ingredients:
8
Yields:
6 tofu steaks
Serves:
6
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ingredients

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directions

  • Heat 1/4 cup olive oil in a 12-inch skillet (first skillet) over hedium-high heat, add mushrooms and onion and saute until onion is tender, about 15 minutes.
  • Cut tofu into "steaks" by slicing each block into 3 lengthwise slabs, in a second skillet at medium high heat, add 1/4 cup olive oil, saute tofu slabs in batches until cooked on both sides, 4 to 5 minutes per side.
  • Remove tofu and place on top of mushrooms in the first skillet, add sherry into the pan that the tofu was cooked in; simmer to deglaze the pan and burn off the alcohol.
  • Add butter, and garlic powder (mixed into 1 teaspoon water) into skillet and heat until butter melts, add soy sauce and simmer over medium heat until mixture thickens slightly, 3 to 4 minutes.
  • Return tofu to pan (second skillet) and cook until lightly browned on both sides, 3 to 4 minutes per side.
  • Divide tofu among six plates and top with mushroom mixture and sauce.
  • Serve hot with side dishes.

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Reviews

  1. Great flavor - wonderful, filling veggie dish. I halved the recipe and it was fine. I also added fresh hot pepper to give it some bite.
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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