Vegetarian Tofu Steak Teishoku: Tofu Steak with Japanese Mushroom Sauce, Carrot & Shimeji Stir-fry, and Miso Soup

Steps

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1. 1
   Rinse the mixed grain rice, add water, and cook as usual using your rice cooker or pot.
2. 2
   Cut the firm tofu into steak-sized slabs and coat both sides evenly with potato starch.
3. 3
   Pour a generous amount of oil into a pan and pan-fry the tofu, almost like shallow frying, until both sides turn golden and crispy; remove and set aside.
4. 4
   Cut the enoki into sections and slice the rehydrated dried shiitake, then simmer them together with mirin, soy sauce, and dashi.
5. 5
   Mix the starch with water to make a slurry, stir it into the mushroom broth to thicken into a savory mushroom sauce, then pour it over the fried tofu steak.
6. 6
   Julienne the carrot and separate the shimeji mushrooms, stir-fry them together, season with mirin, sugar, and soy sauce, and finish with a sprinkle of white sesame seeds to make a side dish.
7. 7
   Cut the daikon into pieces, simmer it in dashi until softened, dissolve in the miso to make the soup, then add the wakame and cook briefly before serving.
8. 8
   Plate the fried tofu steak with mushroom sauce alongside the carrot-shimeji side dish, mixed grain rice, and daikon wakame miso soup to complete this low-calorie, high-protein vegetarian set meal.
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