Tofu Steaks with Shiitakes and Veggies

 

Yield:

Serves 4

 

Ingredients

1 (14-ounce) package extra-firm tofu, drained

3 tablespoons dark sesame oil, divided

3 tablespoons lower-sodium soy sauce, divided

1 cup julienne-cut red bell pepper

1 cup matchstick-cut carrot

1/8 teaspoon salt

4 garlic cloves, thinly sliced

1 (5-ounce) package presliced shiitake mushrooms

1/2 cup organic vegetable broth

1 tablespoon honey

2 teaspoons sherry vinegar

1/2 teaspoon crushed red pepper

Cooking spray

Preparation

1. Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper, carrot, and salt; sauté 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; sauté 4 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened. Remove from heat.
3. Remove tofu from marinade; reserve marinade. Heat a grill pan over high heat. Coat pan with cooking spray. 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 serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.