Shiitake-Stuffed Tofu Steaks with Hoisin Glaze

Serving size:


    • 2 T
    • canola or peanut oil
    • 4 oz
    • shiitake mushroom caps, chopped
    • 3
    • scallions, minced
    • 2 clv
    • garlic, minced
    • 1 T
    • fresh ginger, minced
    • salt and pepper to taste
    • 1 lb
    • extra-firm tofu, cut into 4 slices
    • 1⁄3 c
    • hoisin sauce
    • 2 T
    • sesame seeds
15 minutes
Ready in
15 minutes


An impressive, but easy vegetarian entrée.

Recipe adapted from Vegetarian Meat and Potatoes ©2002 by Robin Robertson


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.