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Shiitake-Stuffed Tofu Steaks with Hoisin Glaze

Prep time
15 mins
Recipe adapted from
Vegetarian Meat and Potatoes
©2002 by Robin Robertson


An impressive, but easy vegetarian entrée.


2 Tcanola or peanut oil
4 ozshiitake mushroom caps, chopped
3 scallions, minced
2 clvgarlic, minced
1 Tfresh ginger, minced
  salt and pepper to taste
1 lbextra-firm tofu, cut into 4 slices
1⁄3 choisin sauce
2 Tsesame seeds


In a small skillet, sauté the mushrooms, scallions, garlic and ginger in one tablespoon of the oil. Cook, stirring until softened, 3-5 minutes. Add salt and pepper to taste and set aside. Blot the tofu slices with a clean kitchen towel and then cut a pocket in the side of each slice, being very careful not to cut to close to or through the edge of the tofu. Gently stuff the tofu slices with the mushroom mixture. Heat the remaining oil in a large skillet. Add tofu slices and cook until browned on the first side. Carefully turn the tofu and brown the second side. Add the hoisin sauce, spooning over tofu. Turn the tofu to glaze the other side, sprinkle evenly with sesame seeds and serve at once.


Serve with brown rice and stir fried broccoli or spinach.