TOFU STEAK WITH JAPANESE MUSHROOMS

Tofu Steak with Japanese Mushrooms image

Yield serves 4

Number Of Ingredients 19

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Broth
1/2 cup mirin
1 1/2 cups Dashi (page 40)
1/4 cup Japanese soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
Tofu
2 tablespoons sesame oil
1 (19-ounce) package firm tofu, rinsed, patted dry, and cut into 4 long rectangles (approximately 1 by 2 by 3 inches)
1/4 cup cornstarch
1/4 cup thinly sliced celery
1/2 cup thinly sliced red onion
1/2 cup peeled and thinly sliced carrot
1/2 cup thinly sliced stemmed shiitake mushrooms
1/2 cup thinly sliced shimeji mushrooms
1/2 cup thinly sliced enoki mushrooms
1 scallion, both white and green parts, thinly sliced on an angle
2 obha leaves, halved and thinly sliced

Steps:

To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat. In a bowl, whisk together the cornstarch and water. Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly. Remove from the heat and set aside. (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
To prepare the tofu, heat an 11-inch nonstick sauté pan over medium heat. Add 1 tablespoon of the sesame oil. Lightly dredge the tofu pieces in the cornstarch and place in the hot pan. Cook until golden brown, 2 1/2 to 3 minutes per side. Remove from the pan.
Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms. Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer. Remove from the heat.
Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables. Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.