Tofu Steak with Mushroom Gravy
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Ingredients
- 500 g firm tofu
- 200 g chestnut mushrooms, sliced
- 3 tbsp cornflour
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp mirin
- 200 ml vegetable stock
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 26.2 g
- Carbohydrate
- 70.7 g
- of which sugars
- 4.9 g
- Fat
- 18.1 g
- of which saturates
- 2.5 g
- Fibre
- 2.8 g
- Salt
- 2.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Press the tofu between kitchen paper for 10 minutes, then cut into four thick steaks and dust lightly with 2 tbsp of the cornflour.
- 3
Heat the vegetable oil in a frying pan over a medium-high heat and fry the tofu for 3-4 minutes each side until golden. Lift onto plates.
- 4
Add the mushrooms to the pan and fry for 4-5 minutes until softened.
- 5
Mix the remaining cornflour with the vegetable stock, soy sauce and mirin, pour into the pan and simmer for 2-3 minutes until thickened into a gravy.
- 6
Spoon the mushroom gravy over the tofu steaks and serve with the rice.
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