Crispy Tofu Steak with Mushroom Reduction

Ingredients

• 400g extra-firm tofu, pressed and cut into two thick steaks
• 3 tbsp tamari (gluten-free soy sauce)
• 1.5 tbsp mirin (gluten-free)
• 1 tbsp sake
• 200g mixed mushrooms (shiitake, enoki, oyster), sliced
• 3 cloves garlic, thinly sliced
• 1 tsp grated ginger
• 2 tbsp neutral oil
• 1 tsp cornstarch + 1 tbsp water (slurry)
• scallions for garnish

Method

1. Heat 1 tbsp oil in a skillet over medium-high. Fry garlic slices until crispy (2 minutes); drain on paper towels and set aside.
2. In the same skillet with remaining oil, sear tofu steaks 4 minutes per side until golden brown. Transfer to a plate.
3. Add mushrooms, ginger, and 1 clove garlic to the skillet; sauté 3 minutes until softened.
4. Add tamari, mirin, and sake; simmer 2 minutes. Stir cornstarch slurry into the pan to thicken (1 minute).
5. Return tofu to skillet and coat with sauce. Plate and top with crispy garlic chips and sliced scallions.