PAN-SEARED TOFU WITH GINGER-SHIITAKE "CREAM" SAUCE

PAN-SEARED TOFU WITH GINGER-SHIITAKE

Yield 2 servings

Number Of Ingredients 13

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1/2 block tofu, halved
1 tablespoons peanut oil
*1.5 tablespoons vegan butter
1 bunch thinly sliced green onions
1/8 cup chopped cilantro
1 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, chopped
4ounces fresh shiitake mushrooms, stemmed, caps sliced
3 tablespoons soy sauce
3/4 cup Thai lite coconut milk
1.5 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

Wrap tofu in paper towels, then in terrycloth. Press and drain for about an hour. Slice into 4 slabs. Sprinkle 1 side of each with pepper. Heat 1 tablespoons oil in heavy large skillet over high heat. Place tofu pieces, pepper side down, in hot oil and sear 2 minutes. Turn tofu over and brown other side. Keep warm. Add butter, sliced green onions, cilantro, ginger and chopped garlic to a skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add coconut milk and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Place tofu onto plates; top with sauce. Garnish with lime wedges and cilantro sprigs, if desired.