Japanese tofu steaks with mushroom ginger sauce
20 min · 30 g protein · 384 cals / serving
Thick tofu steaks fried until crisp and golden, then smothered in a silky Japanese ankake sauce of shiitake, enoki and carrot with ginger, soy and mirin. The sauce is glossy rather than heavy, and it spills onto a pile of steamed broccoli alongside.
Ingredients
- 1 lb block prepared extra firm tofu, blotted well, cut into 4 slabs
- 1 tbsp + 1 tsp cornstarch
- 2 tsp canola oil
- 1 medium head broccoli, in florets
Mushroom sauce
- 6 shiitake mushrooms, sliced
- 1 pack enoki mushroom, root trimmed, pulled apart
- 1/2 cup carrot, pre-shredded (matchstick) carrots
- 2 tsp ginger, grated
- 1 cup vegetable broth
- 2 1/2 tsp tamari
- 1 tbsp + 1 tsp mirin
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
- 2 tbsp water
To serve
- 2 green onions, thinly sliced
Steps
- Blot the tofu slabs well, then dust them all over with the cornstarch. Heat the oil in a large nonstick skillet over medium-high heat and fry the slabs 4–5 minutes a side, until golden and crisp. Move them to warm plates.
- Meanwhile, put the broccoli in a bowl with 2 tablespoons of water, cover and microwave 3–4 minutes until just tender.
- In the same skillet, cook the shiitake, enoki, carrot and ginger for 2 minutes, then add the broth, tamari and mirin and simmer 2 minutes.
- Stir the cornstarch and cold water together, pour it in and stir for 30–60 seconds until the sauce turns glossy and thick.
- Spoon the mushroom sauce over the tofu steaks, scatter over the green onion and serve with the broccoli.
Good to know
Can I use other mushrooms?
Any mix works: shimeji (beech), oyster, maitake or plain button mushrooms. Use about 7 oz in all.
Make it a rice bowl?
Serve the steak and sauce over 1/2 cup of cooked short-grain rice per person; the sauce soaks into it, the way it would in a Japanese donburi.
Per
- Calories
- 67
- Protein
- (30%)
- 5 g
- Fat
- (40%)
- 3 g
- Carbohydrates
- (30%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 149 mg
About 75% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 768 kcal goes into the pot and 1303 g of ingredients comes out as about 1145 g of food: 67 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.