It is not often tofu is on the menu these days, but when I saw this pre-pressed super firm tofu I made the purchase. I wanted to try it in steak form.
I cut the tofu into slabs and marinated them for a few hours in mushroom sauce and mushroom flavored soy sauce.
Leaving a light film of marinade clinging to the tofu slabs I fried them on both sides in avocado oil.
In the same pan I sautéed onion, jalapeño*, celery, elephant garlic and mushrooms.
*I use jalapeños interchangeably with bell peppers. The large ones I am growing this year are not the least bit hot as long as the seeds and ribs are completely removed.
After deglazing the pan with white wine (Pino Grigio, if you wanna know) I added the mushroom sauce and mushroom flavored soy sauce in which the tofu had been marinated.
The tofu steaks were then reheated in with the mushrooms, onions and sauce.
Also on the plate were perpetual spinach (a diminutive variety of chard) and golden zucchini.
Pleasant Peasant Cuisine 