Two-Fisted Tofu

DEAR SOS: Could you tell me how to prepare the delicious tofu steak at Mako Sushi in Sherman Oaks?

AVERY WALSH

Sherman Oaks

DEAR AVERY: Glad you asked. Many other inquiring minds want to know as well. Don’t be intimidated by the use of two pans at once. You can stagger the cooking to avoid confusion or practice cooking with two pans simultaneously, the way restaurant chefs often do.

Mako Sushi Tofu Steak

Active Work and Total Preparation Time: 40 minutes * Vegetarian

1/2 cup olive oil

2 pounds sliced mushrooms

1/2 white onion, sliced

2 (13-ounce) cartons extra-firm tofu, drained

1 1/2 cups cream Sherry

3 tablespoons butter

1 teaspoon garlic powder mixed with 1 teaspoon water

3 tablespoons soy sauce

* Heat 1/4 cup olive oil in 12-inch skillet over medium-high heat. Add mushrooms and onion, and saute until onion is tender, 15 minutes.

* Cut tofu into “steaks” by slicing each block into 3 lengthwise slabs. Heat 1/4 cup olive oil in a second skillet over medium-high heat and saute tofu steaks until cooked on both sides, 4 to 5 minutes a side. You may need to cook tofu in batches. Remove tofu and set steaks in skillet on top of cooked mushroom mixture.

* Add Sherry to pan that held tofu and heat. Tilt pan away from you and with a long-handled match, ignite Sherry (keep face and loose clothing away from flames; do not allow children near flames).

* When flames burn down, add butter and garlic-water mixture to skillet. Heat until butter melts. Add soy sauce and simmer over medium heat until sauce thickens slightly, 3 to 4 minutes. Return tofu to pan and saute until light brown on both sides, 2 to 4 minutes a side.

* Divide tofu among 6 serving plates and top with mushroom mixture and sauce. Serve hot.

6 servings. Each serving: 496 calories; 589 mg sodium; 16 mg cholesterol; 35 grams fat; 17 grams carbohydrates; 24 grams protein; 1.48 grams fiber.

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