Toasted FlatbreadTofu Steak Tomato Dip



Tofu Steak




Ingredients:
300 g / 10.5 oz
2 tbsp
2 tbsp
100 g / 3.5 oz
100 g / 3.5 oz
100 g / 3.5 oz
1 tbsp
20 g / 0.7 oz
0.2 L / 0.8 cup
3 tbsp
3 tbsp
2 tsp
20 g / 0.7 oz
tofu
soy bean oil
soy sauce
brown mushrooms
shiitake mushrooms
oyster mushrooms
soy bean oil
dashi
water
soy sauce
sake
starch flour
scallions

Serves 3 - 334 cal per serving
Prep-time: 30 min. - Total-time: 30 min.


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Tofu Steak, cooked japanese style with mushrooms, is called "tofu suteiki". Use tofu as fresh and firm as possible. Put the tofu in a colander and drain well. Cut tofu into three slices. Heat 2 tablespoons soy oil in a nonstick pan. Fry tofu golden brown on medium heat from both sides. Take tofu from the pan, place on plate and sprinkle with 2 tablespoons of soy sauce. Keep the tofu warm. Take of the stems of brown mushrooms and shiitake mushrooms. Wipe dry with a soft cloth and cut the mushroom caps of mushrooms, shiitake mushrooms and oyster mushrooms into strips. Add 1 tablespoon soy oil to the frying grease in the pan and sauté mushrooms in it. Stir Dashi with hot water to create a stock and add to the mushrooms. Season with 3 tablespoons soy sauce and 3 tablespoons sake. Mix cornstarch with a little cold water and stir until smooth and bind the mushroom sauce with it. Clean scallions and cut into 3 cm long pieces. Heat scallions in the mushroom sauce. Serve Tofu on warmed plates and serve with mushroom sauce. Serve Tofu suteiki as warm as possible.



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