Yields: 4 servings

Recipe by the Hodo Kitchen
Photo by Hannah Kaminsky

The Ultimate Tofu Steak should always start with a solid protein-packed Extra Firm Tofu. We've heard it from home and professional cooks alike that our Extra Firm Tofu is dense and smooth, and that it cooks up well in most applications. This meaty and juicy recipe highlights the fact that our nutrient dense firm tofu really does satisfy! Ounce for ounce, the same amount of plant-protein to offset some of your favorite meat options ;)!

Our plating here is your classic Meat and Potatoes, paired with some quick blanched frozen peas, a classic rustic garlicky red potato mash, and a version of the NYTCooking Vegan Mushroom Gravy! {The recipe we’re sharing here is for the Tofu Steak!}

Ingredients

Poaching Liquid

• 2 (10oz) packs of Hodo Extra Firm Tofu locate product

• 4 cups of veggie stock/mushroom stock

• 5 dried shiitake mushrooms

• Onion or shallot skins from making your Mushroom Gravy

• 5 cloves of garlic with skin, smashed

• 1 tbsp kosher salt

• 1 tbsp whole black peppercorns

• 1 tbsp soy sauce (or tamari)

• 2 star anise

Glazing Sauce

• 2 tbsp soy sauce (or tamari)

• 2 tbsp maple Syrup

Instructions

1. Cut each piece of tofu in half giving you a total of 4 pieces.

2. Place all ingredients for the poaching liquid in a pot and simmer for 45 minutes minimum and 1.5 hours maximum (you may do this a day in advance and leave all ingredients in pot). Reheat before glazing step, so the inside of tofu is warm and has soaked up some of the poaching liquid.

3. Combine the ingredients for the glazing sauce in a mixing bowl.

4. Coat the tofu in the glaze.

5. Cook in a non-stick or well-seasoned cast iron or place on a grill, till the exterior is done to your liking (the interior should already be warm and fully cooked!)

6. Serve with your favorite steak fixings!

7. hint, take the mushrooms from the poaching liquid, slice thin and toss onto your steak, potatoes & gravy!