Mako Tofu Steak Japanese cooking recipe

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1/2 cup olive oil
2 lbs mushrooms, sliced
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
3 tablespoons soy sauce

1Heat 1/4 cup olive oil in a 12-inch skillet (first skillet) over hedium-high heat.
2Add mushrooms and onion and saute until onion is tender, about 15 minutes.
3Cut tofu into “”steaks”” by slicing each block into 3 lengthwise slabs.
4In a second skillet at medium high heat, add 1/4 cup olive oil, saute tofu slabs in batches until cooked on both sides, 4 to 5 minutes per side.
5Remove tofu and place on top of mushrooms in the first skillet.
6Add sherry into the pan that the tofu was cooked inches.
7Simmer to deglaze the pan and burn off the alcohol.
8Add butter, and garlic powder (mixed into 1 teaspoon water) into skillet and heat until butter melts.
9Add soy sauce and simmer over medium heat until mixture thickens slightly, 3 to 4 minutes.
10Return tofu to pan (second skillet) and cook until lightly browned on both sides, 3 to 4 minutes per side.
11Divide tofu among six plates and top with mushroom mixture and sauce.
12Serve hot with side dishes.

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