Recipe Collection

	Tofu Steak & Shiitake Sauce
	Ingredients 2/3 cup Sliced Shiitake Mushrooms, by Dynasty 1 pkg Firm Tofu, by Silken 2 tbsp Potato Starch, by Hinokuni 3 tbsp Soy Sauce - all purpose, by Marukin 1 tbsp Manjo Aji Mirin, by Kikkoman 1/8 tsp White Pepper Powder 4 tsp Vegetable Oil - divided 2 cups Rice, by Calrose 2 Carrots - julienne cut 1 Yellow Onion - cut into thin wedges

	Directions Soak shiitake in 2 cups hot water, 25 minutes. Drain tofu. Halve tofu horizontally and vertically to get 4 equal size "steaks." Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet. Drain shiitake, reserving liquid. Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat. Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm. Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp. Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.

Tofu Steak & Shiitake Sauce