Tofu Steaks with Shiitakes & Veggies

Can I tell you one of my favorite smells in the world?? Sesame oil. There’s just something about it that makes me want to just pour myself a mug of it. I’ve never done that, however. Honest!  This recipe turned out surprisingly well. I used my grill pan for the tofu so I got the nice grill marks on it. I sliced my carrots instead of making them into matchsticks, if that makes any difference. Toby at first thought this dish was rather bland, but then he mixed it all up together and really REALLY liked it. I served this with some cashew rice that went very well with this.

rating: 9

Tofu Steaks with Shiitakes & Veggies
(Cooking Light, Dec. 2011)

serves 4
time needed: 40 min.

Ingredients:

1 (14-ounce) package extra-firm tofu, drained
3 tablespoons dark sesame oil, divided
3 tablespoons lower-sodium soy sauce, divided
1 cup julienne-cut red bell pepper
1 cup matchstick-cut carrot
1/8 teaspoon salt
4 garlic cloves, thinly sliced
1 (5-ounce) package presliced shiitake mushrooms
1/2 cup organic vegetable broth
1 tablespoon honey
2 teaspoons sherry vinegar
1/2 teaspoon crushed red pepper (I omitted)
Cooking spray

Directions:

1. Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper, carrot, and salt; sauté 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; sauté 4 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened. Remove from heat.
3. Remove tofu from marinade; reserve marinade. Heat a grill pan over high heat. Coat pan with cooking spray. Add tofu to pan; cook 3 minutes on each side, basting occasionally with reserved marinade. Arrange 1 tofu steak on each of 4 plates; top each serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.

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