Japanese Teppanyaki-Style Tofu Steak

Japanese Teppanyaki-Style Tofu Steak

Serves 2

17.6 oz. (500g) extra firm tofu, sliced

2 tbsp. olive oil

½ white onion sliced

1 green onion, thinly sliced

2 cloves garlic minced

4 shiitake mushrooms, thinly sliced

salt & pepper

1 tbsp. chives, chopped

Sauce:

2 tbsp. mirin

1 tbsp. tamari

1 tbsp. vegetarian oyster sauce

2 tsp. coconut sugar

freshly ground pepper

What you need to do

Press the tofu to drain out any excess water.

Meanwhile, prepare the sauce by mixing all the sauce ingredients together in a bowl, and set aside.

Heat 1 tablespoon of olive oil in a large skillet over a medium heat and sauté the white onion until translucent. Then add in the white parts of the green onion and the garlic, and cook until browned.

Add in the mushrooms and season to taste with salt and pepper. Cook for 2-3 minutes, stir through the chives, then remove the mushrooms to a plate and set aside.

In the same skillet, add the remaining tablespoon of olive oil and sauté the tofu until golden brown on all sides. Add the mushrooms back into the pan and pour in the sauce, then allow to cook for 2 minutes.

Serve garnished with the remaining green onion.