Mako Tofu Steak
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
6 tofu steaks
- Serves:
- 6
ingredients
- 1⁄2 cup olive oil
- 2 lbs mixed mushrooms, sliced
- 1⁄2 white onion, sliced
- 2 (13 ounce) cartons extra firm tofu, drained
- 1 1⁄2 cups cream sherry
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 3 tablespoons soy sauce
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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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
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.