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Japanese Tofu Steak With Mushroom Ankake Sauce
Ingredients
- ½ block medium-firm tofu (momen dofu)
- ¼ cup all-purpose flour (plain flour) (or cake flour for light, crisp texture)
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 2 Tbsp toasted sesame oil (add as needed)
- For the Mushroom Ankake Sauce
- 0.75 oz enoki mushrooms (¼ of a 3 oz, 85 g package)
- 1.2 oz shimeji (brown beech) mushrooms (⅓ of a 3.5 oz, 100 g package)
- 2 inches carrot
- 1 green onion/scallion
- 1 inch ginger (you'll need ½–1 tsp grated, to taste)
- 1 clove garlic
- 1 cup vegetable stock/broth (or use 1 cup water + 1 tsp vegetable bouillon)
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- 2 tsp potato starch or cornstarch (for the slurry)
- 1 Tbsp water (for the slurry)
- For Serving
- shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)
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