Tofu Steak with Spicy Garlic Mushroom & Miso Sauce

Vegetarian still leaving you hungry? Not satisfied with the taste of vegetarian dishes? Finding vegetarian meals bland? After trying this dish, you might just change your mind about vegetarian food completely.

Many people approach vegetarian food with skepticism, either thinking it's overly artificial like mock meat dishes or too green and unsatisfying like salads. In reality, vegetarian cuisine offers a wide range of possibilities, and with some effort in seasoning and cooking techniques, it can be just as appealing as non-vegetarian dishes.

One of the interesting aspects of cooking vegetarian food is using versatile cooking techniques to satisfy cravings for meat-like flavours. I once heard from vegetarian friends about their cravings for steak, which got me thinking: with the diversity in vegetarian options, there must be a way to mimic steak. Eventually, I came up with using firm tofu for this experiment.

Today, I’m introducing a dish I created: Pan-Seared Firm Tofu with Spicy Garlic Wild Mushrooms, complemented by a sweet miso sauce that’s both spicy and flavourful. I used a coarse-textured firm tofu (sometimes called block tofu) because its texture resembles that of steak. The tofu is dusted with cornstarch, pan-seared until golden brown and crispy, then served with garlic-infused spicy mushrooms and a miso sauce enhanced with mirin, creating a delightful and delicious taste.

And of course, the entire experience is wonderful. The thick, juicy firm tofu is as satisfying in texture and quantity as a steak. If BigBoy were to open a cafe, this dish would surely be a staple on the menu. But since opening a cafe is still a distant dream, why not follow the recipe and taste the deliciousness of this pan-seared firm tofu steak yourself!

Ingredients (serve 2)

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For the Tofu:

Firm Tofu	2 pcs
Corn Starch	3 tbsp
Mixed Salad Leaves	to garnish

Spicy Garlic & Mushroom Oil：

Mixed Mushroom (such as shiitake, button mushrooms, enoki mushrooms, shimeji mushrooms)	200g
Garlic	6 cloves
Soy Sauce	1 tbsp
E.V. Olive Oil	60 ml
Paprika	½ tsp
Chilli Powder	½ tsp

Miso Sauce:

White Miso	2 tbsp
Mirin	60 ml
Sugar	2 tsp
Water	150 ml

Steps

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1. Chop the garlic finely. Wash and pat dry the mixed mushrooms (such as shiitake, button mushrooms, enoki mushrooms, shimeji mushrooms) and cut them into small pieces. Pat dry the firm tofu thoroughly with several sheets of kitchen paper towels.

2. Heat a frying pan over medium heat, add a suitable amount of oil, then add the chopped garlic and mixed mushrooms. Saute for 5-6 minutes until softened. Add 1 tablespoon of soy sauce and cook until the liquid is reduced. Remove from heat and set aside.

3. Clean the skillet, turn on low heat, add 60ml of olive oil, and preheat for several seconds. Then, add paprika and chilli powder, stir well, and cook until the powders are blended with the oil. Then, turn off the heat.

4.　Pour the chilli oil into the cooked mushrooms that were set aside, mix well, and set aside.

5. After thoroughly patting dry the firm tofu, evenly dust it with a thin layer of cornstarch, and pat off any excess cornstarch.

6. Heat a flat-bottomed skillet over medium-low heat. Add several tablespoons of oil. Place the firm tofu in the skillet and fry each side, including the edges, until golden brown. This process should take about 15-20 minutes. Once the tofu is golden brown and crispy on the surface, remove it from the skillet.

7. To make the sauce, use the same skillet. Add white miso paste, water, sugar, and mirin. Cook over medium-low heat until slightly thickened. If the sauce is not thick enough, you can add a bit of cornstarch slurry.

8. To serve, place a piece of tofu steak on the plate. Top it with some mixed mushrooms and garlic oil. Drizzle with miso sauce, and finally, garnish with a little salad greens. Enjoy!