Source: Chef Mike Potowski of Benjy’s on Washington

Chef Mike Potwoski and Houston restaurant journalist Cleverley Stone present a steak that is neither rare nor well-done, but rather “meatless.”

Watch the two of them demonstrate how to prepare the recipe on FOX 26 Morning News.

Serves 4

Tofu “Steak” Ingredients

• 2 packages tofu, firm, cut in half, length wise
  1/2 inch smoking block (available a Asian markets or Korin.com, or use your own smoker)
• 1 tbsp dried seaweed flakes (available at Asian markets)
• 1 tbsp sesame seeds, toasted
• 1 cup cornstarch
• Olive Oil
• Salt & Pepper

Directions to make the Tofu “Steak”:

1. Cut the tofu in half, lengthwise and place in a 3 inch deep pan.
2. Place the smoking block on aluminum foil and light with a blowtorch.
3. Blow out the smoking block then place in the pan with the tofu.
4. Cover with plastic wrap immediately.
5. Using the same smoking block, repeat this process 3 times to incorporate the smoky flavor into tofu or use your own smoker to smoke the tofu.
6. Mix the cornstarch together with the dried seaweed and sesame seeds.
7. Season the smoked tofu “steaks” with salt and pepper and then dredge the steaks in the cornstarch mixture.
8. In a large skillet, heat 3 tbsp of olive oil, and when the oil is hot add the tofu steaks and cook on both sides until crispy.

Ingredients for the Forest Mushrooms

• 1 cup portabella mushrooms, chopped small
• 1 cup shiitake mushrooms, sliced
• 1 tbsp garlic, minced
• 1 tbsp shallots, minced
• 1 tsp fresh ginger, minced
• 1/2 cup sherry wine
• 1/2 cup lite soy sauce
• 1 cup mushroom stock (can also used canned chicken stock)
• 1 tsp thyme, minced
• 1 tsp sugar
• 1 tbsp chives, minced
• Olive oil
• Salt & pepper

Directions to make the forest mushrooms

1. In a hot skillet add 3 tbsp of olive oil. Sauté garlic, shallots and ginger for 3 minutes.
2. Add mushrooms and continue to sauté for another 5 minutes.
3. Deglaze the pan with the sherry wine, soy sauce, and mushroom or chicken stock.
4. Add the remaining ingredients and simmer for 10 minutes.
5. Season to taste with salt and pepper.

Ingredients for Tomato Curry Sauce

1. 2 cups tomato, crushed, canned
2. 1 tbsp garlic, minced
   1 tbsp onion, minced
3. 1 tbsp madras curry, toasted (you can also use any other curry)
   1 tbsp sugar
4. Juice from 1/2 of a lemon
5. Olive oil
6. Salt & pepper

Directions to make the tomato curry:

1. In a hot skillet add 3 tbsp of olive oil and sauté the onion and garlic for 3 minutes.
2. Add the crushed tomatoes and curry.
3. Simmer for 10 minutes then add the remaining ingredients.
4. Season to taste with salt and pepper.

Ingredients for Cabbage Slaw

• 1 cup green cabbage, shredded
• 1 cup red cabbage, shredded
• 1/2 cup fresh fennel, shaved
• 1/2 cup baby spinach, cleaned
• 1 tbsp jalapeno, minced
• 1/4 cup honey
• 1/4 cup rice vinegar

Directions to make the slaw:

1. Mix all the ingredients together thoroughly.
2. Season to taste with salt and pepper.
3. Let sit at room temperature for 15 minutes.
4. Serve at room temp.

Ingredients for the Garnish

• 12 peppers (Japanese shishito peppers) lightly sautéed
• 4 cups cooked rice

Directions to assemble the whole dish:

1. Place 3 ounces of the tomato curry sauce in center of a plate.
2. Top with 1/2 cup of the slaw and one crispy tofu steak.
3. Top with the warm mushroom sauce and 3 pieces of the sautéed shishito peppers.
4. Serve with a bowl of steamed rice on the side.