Directions
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
