Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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.