Two-Fisted Tofu - Los Angeles Times

Two-Fisted Tofu - Los Angeles Times

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DEAR SOS: Could you tell me how to prepare the delicious tofu steak at Mako Sushi in Sherman Oaks? AVERY WALSH Sherman Oaks DEAR AVERY: Glad you asked. Many other inquiring minds want to


know as well. Don’t be intimidated by the use of two pans at once. You can stagger the cooking to avoid confusion or practice cooking with two pans simultaneously, the way restaurant chefs


often do. Mako Sushi Tofu Steak Active Work and Total Preparation Time: 40 minutes * Vegetarian 1/2 cup olive oil 2 pounds sliced mushrooms 1/2 white onion, sliced 2 (13-ounce) cartons


extra-firm tofu, drained 1 1/2 cups cream Sherry 3 tablespoons butter 1 teaspoon garlic powder mixed with 1 teaspoon water 3 tablespoons soy sauce * Heat 1/4 cup olive oil in 12-inch skillet


over medium-high heat. Add mushrooms and onion, and saute until onion is tender, 15 minutes. * Cut tofu into “steaks” by slicing each block into 3 lengthwise slabs. Heat 1/4 cup olive oil


in a second skillet over medium-high heat and saute tofu steaks until cooked on both sides, 4 to 5 minutes a side. You may need to cook tofu in batches. Remove tofu and set steaks in skillet


on top of cooked mushroom mixture. * Add Sherry to pan that held tofu and heat. Tilt pan away from you and with a long-handled match, ignite Sherry (keep face and loose clothing away from


flames; do not allow children near flames). * When flames burn down, add butter and garlic-water mixture to skillet. Heat until butter melts. Add soy sauce and simmer over medium heat until


sauce thickens slightly, 3 to 4 minutes. Return tofu to pan and saute until light brown on both sides, 2 to 4 minutes a side. * Divide tofu among 6 serving plates and top with mushroom


mixture and sauce. Serve hot. 6 servings. Each serving: 496 calories; 589 mg sodium; 16 mg cholesterol; 35 grams fat; 17 grams carbohydrates; 24 grams protein; 1.48 grams fiber. Dosti’s


latest book is “DEAR SOS: Dessert Recipe Requests to the Los Angeles Times.” To order, send a check for $15.95 plus $3.50 shipping and handling to SOS Desserts, Los Angeles Times, Department


FS, Box 2348, Chatsworth, CA 91313-9799. Or call (800) 246-4042, 8 a.m. to 5 p.m. Monday to Friday to use Visa or MasterCard. The original “DEAR SOS” cookbook can be ordered in the same


manner for the same price. Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053 or e-mail to: [email protected] Please include your


last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail. MORE TO READ