Tofu Steak with Cream Sauce

This recipe, contributed by “Yakushi Tofu Sabo Mameya,” a tofu maker as well as a tofu specialty restaurant in Nagano, Japan, uses plain soy milk in the sauce. 

Ingredients

1 container Firm Aloha Tofu

¼ pound bacon

1 package shimeji mushrooms

½ cup Aloha Tofu Soy Milk 

1½ cup whipping cream

2 tablespoons soy sauce

potato starch as needed

salt and pepper to taste

vegetable oil as needed

Cooking Directions

1.  Cut firm tofu into your desired thickness and size like steak, drain well, and coat with potato starch.

2.  Finely chop bacon.  Cut off the bottom section of shimeji mushrooms, separate mushrooms, and rinse with water.

3.  Heat vegetable oil in a frying pan over medium heat and brown tofu on all sides.

4.  In a pot, sauté bacon, then add shimeji mushrooms and continue sautéing.  Season with salt and pepper, and once shimeji mushrooms get tender, add whipping cream, soy milk and soy sauce, and when the sauce thickens, remove from heat.

5.  Place tofu steak on a serving dish and top with the sauce.

What’s soymilk?

In the course of tofu production, after soybeans are soaked in water, they are ground, boiled and filtered.  What passes through the filter is soymilk.  What is left in the filtering sack is okara. At Aloha Tofu, we have freshly made plain natural soy milk with no additives or preservatives for sale for those who bring their own containers to the factory.  You can drink as it is or use in your cooking by adding to miso soup, stew, etc.  Soymilk is lower in calories than milk. Tofu is made by adding nigari (coagulant) to soymilk.