Shake up your mid-week meal with our vegan tofu and mushroom steak.

Method (serves 2)

• Wrap the tofu with a clean cloth or paper towel. Place a plate or small chopping board on top of the tofu to squeeze our any excess water. Leave for 15 minutes.
• Unwrap the tofu, it should be firm. Slice into 8-10 pieces, 1cm thick. 
• For the mushroom sauce, slice the mixed mushrooms into pieces.  
• In a heavy pan, saute the ginger with vegetable oil. Add the mushrooms and pour over with sake. Put the lid on for a minute to allow the mushrooms to steam.
• Add in the mirin and soy sauce. Cook for another 3 minutes until the mushrooms are softened. Remove from the heat. 
• Coat the slices of tofu with cornflour. Pan fry in a hot non-stick pan with vegetable oil until light golden brown on each side. 
• Pour the mushroom sauce over the tofu. Turn off the heat, the tofu will continue to cook as it sets. 
• Garnish with chopped chives and toasted sesame seeds.