Tofu Steaks with Mushrooms and Vegetables

Tofu Steaks with Mushrooms and Vegetables

Tofu Steaks with Mushrooms and Vegetables
My youngest is a tofu-a-holic and second only to miso soup, this is one of her favorite ways to eat the protein-packed bean curds. I love it because it comes together fast and other than making a pot of rice, all the ingredients are prepared in one skillet. This is my adaptation of a popular Cooking Light recipe, substituting regular mushrooms for shiitake but for a more authentic Asian verison, try the shiitake or even oyster mushrooms.
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked jasmine rice
    • 1 (14-ounce) package extra firm tofu, drained
    • 1tablespoon sesame oil, divided
    • 3tablespoons soy sauce or tamari, divided
    • 2tablespoons canola or coconut oil
    • 1cup julienne-cut red bell pepper
    • 1cup matchstick-cut carrots
    • 1/2pound asparagus, ends trimmed and cut diagonally into thirds
    • 1/8teaspoon sea salt
    • 4 garlic cloves, thinly sliced
    • 1cup white mushrooms, sliced *
    • 1/2cup vegetable broth
    • 1tablespoon honey
    • 2teaspoon sherry vinegar
    • 1/2teaspoon crushed red pepper
    Instructions
    1. Prepare rice according to package directions. Set aside and keep warm.
    2. In a small bowl, combine 1 tablespoon sesame oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let marinate 10-15 minutes, turning once. Set aside.
    3. Heat 1/2 tablespoon canola oil in a large skillet over medium-high heat. Add in the bell pepper, carrots, and asparagus. Season with salt and sauté for about 2 minutes. Add in another 1/2 tablespoon oil and add in the garlic and mushrooms; sauté another 3 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients (through crushed red pepper). Simmer another 1-2 minutes or until vegetables are tender. Toss vegetables with 1/2 tablespoon sesame oil. Remove from heat and keep warm.
    4. Remove tofu from marinade but reserve marinade. Heat a grill pan or flat skillet over medium-high heat. Coat pan with 1 tablespoon canola oil. 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 tofu steak with mushroom and vegetable mixture. Serve with a side of cooked rice.
    Recipe Notes

    *Try shiitake or oyster mushrooms for more authentic Asian mushrooms, or even substitute baby bella mushrooms.

    Chopped up bok choy would be a great addition to the vegetables and a great way to sneak in some greens.

    I sometimes will buy two packages of tofu, as my daughter usually likes two steaks, but I do not increase the vegetable mixture. Do not, however, forget to increase the marinade ingredients.

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