Tofu Steaks with Shiitakes and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tofu Steaks with Shiitakes and Veggies is a quick vegetarian entrée full of flavor and rich vegetables. Piercing the tofu with a fork allows the sesame oil and soy sauce to absorb into the tofu, making it more flavorful. Ingredients:
1 (14-ounce) package extra-firm tofu, drained |
3 tablespoons dark sesame oil, divided |
3 tablespoons lower-sodium soy sauce, divided |
1 cup julienne-cut red bell pepper |
1 cup matchstick-cut carrot |
1/8 teaspoon salt |
4 garlic cloves, thinly sliced |
1 (5-ounce) package presliced shiitake mushrooms |
1/2 cup organic vegetable broth |
1 tablespoon honey |
2 teaspoons sherry vinegar |
1/2 teaspoon crushed red pepper |
cooking spray |
Directions:
1. Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper, carrot, and salt; sauté 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; sauté 4 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened. Remove from heat.
3. Remove tofu from marinade; reserve marinade. Heat a grill pan over high heat. Coat pan with cooking spray. Add tofu to pan; cook 3 minutes on each side, basting occasionally with reserved marinade. Arrange 1 tofu steak on each of 4 plates; top each serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.
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