Japanese-Inspired Tofu Steaks
This Japanese-inspired Tofu Steak features perfectly seared tofu with a savory sauce and flavorful sautรฉed mushrooms and onions. It's a satisfying main course that's both delicious and visually appealing. Pair it with steamed rice or noodles for a complete meal.
My Notes:
Servings:
Ingredients
- 2 12oz block(s) extra-firm tofu sliced
- 2 tablespoon(s) light oil such as vegetable or canola
- 1 cup(s) yellow onion sliced
- 4 green onions thinly sliced (separate green and white parts)
- 4 clove(s) garlic minced
- 8 shiitake mushrooms thinly sliced
- Salt and pepper to taste
For the Sauce:
- 4 tablespoon(s) soy sauce (gluten-free if preferred)
- 2 tablespoon(s) rice vinegar
- 2 tablespoon(s) agave or maple syrup
- 1 teaspoon(s) sesame oil
- Freshly ground pepper to taste
Instructions
- Press the tofu to drain excess water.
- In a bowl, mix all the sauce ingredients and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Sautรฉ the white onion until translucent. Add the white parts of the green onion and garlic, and cook until fragrant and lightly browned.
- Add the mushrooms, season with salt and pepper, and cook for 2-3 minutes. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of oil and sear the tofu until golden brown on all sides.
- Return the mushrooms to the pan, pour in the sauce, and cook for 2 minutes until heated through.
- Garnish with the remaining green onion and serve.
Notes
Oil-Free Option: Omit the oil and use a water or broth sautรฉ method instead.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 258kcal | Carbohydrates: 20g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1137mg | Potassium: 532mg | Fiber: 2g | Sugar: 12g | Vitamin A: 121IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
