Japanese Teppanyaki-Style Tofu Steak

Ingredients

• 17.5 oz extra firm tofu
• Neutral oil
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 2 tsp sugar
• Freshly ground pepper
• 1 tbsp vegan butter (or oil)
• 1/2 white onion (sliced)
• 1 green onion (thinly sliced (I separated the white parts and green parts—I used the green parts for garnish))
• 2 cloves garlic (minced)
• 3-4 fresh shiitake mushrooms ( or other mushrooms of choice, thinly sliced)
• Salt and pepper (to taste)
• Handful fresh garlic chives (chopped)
• Green onions (for garnish)
• Steamed rice

Instructions

1. 1

   You can watch the video or see the photos above to see how to make this.

2. 2

   Press the tofu to drain out any excess water. I like to press mine by wrapping it in a towel and placing a few heavy chopping boards on top.

3. 3

   Meanwhile, prepare the sauce by mixing it together in a bowl. Taste the sauce and feel free to adjust it according to your desired taste. Set the sauce aside.

4. 4

   Heat a large cast iron pan or iron skillet over medium, once hot, add in the vegan butter or oil.

5. 5

   Cook the mushrooms and onions: Saute the onion until translucent then add in the white parts of the green onion and garlic, and cook until lightly browned. Add in the mushrooms and season with some salt and pepper to taste. Leave to cook to slightly char before mixing in the fresh chives. Set this aside.

6. 6

   Pan-fry the tofu: In the same pan, add more oil as needed. Pan-fry the tofu until golden brown on all sides. Add back in the mushrooms into the pan (I like to place mine around the tofu but you can also just put them over the tofu.

7. 7

   Tofu steak: Over medium heat, pour the sauce over the tofu and mushrooms. Allow to cook for 1-2 minutes for the tofu and mushrooms to absorb some of the sauce. Garnish with the rest of the green onions.

8. 8

   Serve while sizzling and hot. This is best with a bowl of steamed short grain/Japanese rice.