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Tofu Steak
(serves 2)
from Robata Grill & Sake Bar in Carmel, California
1 cube regular tofu 1 T. sesame oil
3 oz. inoki mushrooms 1 T. vegetable oil
3 oz. shimaji mushrooms salt and pepper
4 ea. shitake mushrooms 1 T. cornstarch
6 ea. med. prawns 1 cup chicken broth
8 snow peas 1 T. soy sauce
1 T. sugar
1 T. rice wine
  • Press water out of tofu.  Cut tofu into 3/4" steaks.
  • Heat pan with vegetable oil.  Sear tofu steaks on both sides.  Remove from pan.
  • Put vegetable oil and sesame oil in heated pan and sauté snow peas, mushrooms, and prawns for several minutes.  Season with salt and pepper to taste.
  • Heat chicken broth in saucepan.  Add cornstarch, soy sauce, and rice wine to thicken.
  • To serve, place tofu steaks and mushroom mixture on plate and top with thickened chicken broth sauce.

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