How to make ★Vegan Tofu Steak★serve with Mushroom Sauce and Brown Rice(EP138)

Posted on Posted in Japanese traditional recipes, Tofu

Today, I’m going to be making, Vegan Tofu Steak.

I have received so many requests from you, how to make Japanese Vegan Food. In Japan, we have traditional Vegan cuisine called Shojin Ryori, based on the dining style of Buddist monk. And, speaking of the Vegan, we can’t forget the founder of Macrobiotic is Japanese.

All most all of the Japanese people eat a variety of food on a daily basis, but we eat Vegan meal on a special occasion like memorial service or just for a change.

Tofu steak is one of the easy to make Vegan food with a plenty of flavors and nutritions.

Here is my local grocery store. There are several kinds of mushrooms all the time, but the autumn is the season of mushrooms.  I picked 4 of the most popular mushrooms.

And we have so many varieties of Tofu in a Tofu section. Let’s choose the biggest firm Tofu, because it’s our main course today.

 

 

Vegan Tofu Steak w/ Mushroom Sauce and Brown Rice

Japanese easy and healthy vegan dish
Course: Main Course
Cuisine: Japanese
Keyword: brown ride, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, japan,japanese food,vegan, japanese recipe, fish recipe, healthy recipe, horse mackerel, mushroom, tofu, tofu steak
Servings: 4
Cost: $6

Equipment

  • frying pan

Ingredients

  • 1 package firm Tofu (600g)
  • ½ package Shiitake mushroom
  • ½ package Maitake mushroom
  • ½ package Enoki mushroom
  • ½ package Shimeji mushroom
  • 1 stalk scallion
  • 1 clove garlic
  • 1 thumb size ginger
  • 1 piece Kombu Kelp (5×2 cm )
  • 3/4 cup water (180ml)
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp potato starch dissolves in water

Instructions

  • Take your Tofu from the package, and cut into 8 or easy to handle in size.

    Wrap in a kitchen paper to remove excess water. You don't have to put weight on it, just remove the water out side.
  • Take off the stem from Shiitake mushroom. Give it a quick rinse, and slice into thin slices. 
    They say you don't have to rinse any mushroom, but I do only for Shiitake, if I see or touch any dust or unwanting things on it.

    Keep the stem for other use.

    Cut off the firm stem the Maitake mushroom. Tear into bite-size but not too small. Maitake is the most powerful mushroom to boost your immune system.

    Cut off the stem the Enoki mushroom.
    Cut into two in length. Tear the lower part into bite-size.

    Enoki is an excellent source of dietary fiber.

    Do the same to Shimeji mushroom.  Shimeji is the most tasty mushroom in Japan.

    Set aside until used.

    The mushrooms produce the synergetic effect, the more mushrooms you use, the more complex the flavor your sauce will have.

    But it's totally fine if you use a single kind. In that case, I recommend to pick Shimeji.



    Take off the stem from Shiitake mushroom. Give it a quick rinse, and slice into thin slices.
    They say you don't have to rinse any mushroom, but I do only for Shiitake, if I see or touch any dust or unwanting things on it.

    Keep the stem for other use.

    Cut off the firm stem the Maitake mushroom. Tear into bite-size but not too small. Maitake is the most powerful mushroom to boost your immune system.

    Cut off the stem the Enoki mushroom.
    Cut into two in length. Tear the lower part into bite-size.

    Enoki is an excellent source of dietary fiber.

    Do the same to Shimeji mushroom. Shimeji is the most tasty mushroom in Japan.

    Set aside until used.

    The mushrooms produce the synergetic effect, the more mushrooms you use, the more complex the flavor your sauce will have.

    But it's totally fine if you use a single kind. In that case, I recommend to pick Shimeji.
  • Slice your scallion diagonally.

    Mince your garlic and ginger.



  • For sauce, we use Vegan Kombu dashi. Kombu dashi takes time in the normal procedure, but you can prepare quickly in this method.

    If you are not vegan and if you don't mind to use Bonito flakes, go ahead and use it.

    Shred Kombu kelp with kitchen shears. Soak in water at least 10 mins.
    Set aside while pan-frying the Tofu.


  • Dust your Tofu with flour. 

    You don't have to cover all over the surface but the top and bottom.

    Heat your frying pan on medium-high heat, add in a tablespoon neutral flavor vegetable oil and a tablespoon of sesame oil. The sesame oil adds a smoky nutty flavor to your Tofu, but you can skip it if you don't have it. Add 2 tablespoon of vegetable oil instead.

    Pan-fry Tofu for about 3 to 4 mins or until golden brown. Flip it over and cook further 3 to 4 mins. 

    When the both side of the Tofu become golden brown, drop a few drops of soy sauce to make it even more delicious.


    Take out onto a serving dish, set aside until the sauce is ready.



    Take out onto a serving dish, set aside until the sauce is ready.
  • Heat your frying pan on medium, add in a tablespoon of vegetable oil.

    Add in minced ginger and garlic, cook until fragrant.

    Turn the heat to high, add in the mushrooms.

    Cook until cooked down in half to reduce the Umami from the mushrooms.

    Add in the Kombu dashi, soy sauce and mirin. Bring it to a boil, and thicken the sauce with potato starch water.

    And it's done!



  • Let’s assemble.  Ladle the sauce over the Tofu. Sprinkle the scallion.

    There you have the Tofu steak with mushroom sauce!



    Let’s assemble. Ladle the sauce over the Tofu. Sprinkle the scallion.

    There you have the Tofu steak with mushroom sauce!

Video

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