Tofu-mushroom Steak with Sauce

There are many ways to season or make Tofu delectable to eat. For me simple tofu recipe is good enough; I can even eat it fresh with a little bit of salt in it. But sometimes it’s nice to have variety. This recipe is actually simple and easy to make except it takes time to make it as you need to fry or bake the tofu before you mix it with the sauce. Once you are done with frying/baking all you need to do is to make the sauce. I think it’s yummy, my husband likes it too but he doesn’t like black pepper in it so I exclude it in some of my cooking and if I used it, I only put just a tad. Well, it’s optional. I know black pepper has some downside to it, so if you are sensitive to it I would recommend to just omit it in your cooking.



Classification: Vegan
Good source of: (tofu & mushrooms) calciummanganesecopperseleniumprotein, phosphorus, omega-3 ,fatsironmagnesiumzincvitamin B1vitamin B2pantothenic acidvitamin B3,  potassiumvitamin B6,  folatecholineprotein 


14 oz extra firm tofu, sliced

2 TBspoon coconut oil/cooking oil

2 TBSpoon garlic, minced

1/2 cup onions, diced

1/2 cup diced mushrooms

2 cups water, divided

1/2 cup red pepper, diced

1 teaspoon onion powder

1/2 teaspoon garlic powder

3 TBspoon low sodium soy sauce

2 TBspoons lemon juice

2 TBspoons cornstarch or flour

1/4 teaspoon mushroom seasoning powder (or available non-MSG seasoning)

1/2 teaspoon sea salt or more to taste

bunching onions, diced (or other garnish you like)

1/4 teaspoon black pepper (optional)

1/8 teaspoon cayenne/chili powder (optional)


1. Cut drained tofu into about 3 by 1/2 inch thick. Sprinkle some salt and garlic or marinade in mixture of 1/2 cup water, 1/2 cup soy sauce, 5 garlic cloves (minced), 1/4 tsp pepper, 3 TBspoon lemon juice for about 5 hours.  Fry in a skillet (or baked at 400 degrees for 10-15 minutes on both sides) till it’s golden brown.

2. In a separate pan, sauté garlic, onion and mushrooms in cooking oil for about 2 minutes. Put the rest of ingredients and 1 1/2 cup water and tofu except cornstarch/flour. Simmer for about 3-5 minutes, over medium heat.

3. Mix 1/2 cup water and cornstarch/flour thoroughly until all lumps are gone. Pour mixture into the pan and stir well for sauce to have smooth consistency, as it mixes with tofu and other ingredients in the pan. Simmer for another minute or so.

4. Garnish with bunching onions. Eat with rice, potatoes or anything you like to go with it. Enjoy!
Makes about 5 servings.



3 thoughts on “Tofu-mushroom Steak with Sauce

  1. Pingback: Rice Pilaf (Mediterranean) | Recipes From Eden

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