Tofu Steak with Mushrooms

Soy foods like tofu and miso are cornerstones of the traditional Okinawan diet — high in protein and antioxidants, low in calories. Tofu gives you a complete plant protein, and the fermented miso adds gut-friendly microbes. It cooks in about the time it takes to set the table.

Ingredients

• 1/2 pound firm tofu, sliced into 4 rectangular pieces
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable or soybean oil
• 1 tablespoon sesame oil
• 2 cups shiitake mushrooms, sliced
• 1 tablespoon mirin
• 1 teaspoon grated ginger
• 1 tablespoon red miso paste
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped leeks or green onion
• 4 cherry tomatoes, halved, for garnish

Steps

1. Coat the tofu pieces lightly in the flour.
2. Heat the vegetable oil in a sauté pan over medium-high heat. Brown the tofu for 3 to 4 minutes per side, then set aside.
3. In a separate pan, heat the sesame oil over medium heat. Add the mushrooms, mirin, ginger, miso, and red pepper flakes. Sauté for 3 to 4 minutes, until the mushrooms are cooked.
4. Turn off the heat and stir in the leeks or green onion.
5. Plate two pieces of tofu each, spoon the mushrooms over the top, and garnish with the cherry tomato halves.

Nutrition (estimated, per serving)