Tofu & Oriental Mushroom Steak

• 1 block (350g-400g) Firm tofu
• 250g Mixed oriental mushrooms
• 3tbs Sake
• 3tbsp Mirin
• 2bsp Soy sauce
• 2cm Piece of ginger

For Cooking

• Cornflour
• Vegetable oil

Garnish

• Chopped chives
• Toasted sesame seeds

• Wrap the tofu with a clean cloth or paper towel. Place a plate or small chopping board on top of the tofu to squeeze our any excess water. Leave for 15 minutes.
• Unwrap the tofu, it should be firm. Slice into 8-10 pieces, 1cm thick.
• For the mushroom sauce, slice the mixed mushrooms into pieces.
• In a heavy pan, saute the ginger with vegetable oil. Add the mushrooms and pour over with sake. Put the lid on for a minute to allow the mushrooms to steam.
• Add in the mirin and soy sauce. Cook for another 3 minutes until the mushrooms are softened. Remove from the heat.
• Coat the slices of tofu with cornflour. Pan fry in a hot non-stick pan with vegetable oil until light golden brown on each side.
• Pour the mushroom sauce over the tofu. Turn off the heat, the tofu will continue to cook as it sets.

Plating and Serving

• Garnish with chopped chives and toasted sesame seeds.