Tofu Steak with Silky Spicy Shimeji Mushroom Sauce

• 1 block Firm tofu
• 1 tbsp Salt ( to get rid of the excess water in the tofu )
• 3 tbsp Katakuriko ( for coating)
• 2 tbsp Vegetable oil
• 1/3 packet Shimeji mushrooms
• 3 tbsp Water
• 2 tbsp Soy sauce
• 2 tbsp Vinegar
• 2 tbsp Sugar
• 1 tsp Oyster sauce
• 1/2 tsp Doubanjiang
• 2 tsp Katakuriko

1. Cut the tofu about 1.5cm thick, and then into easy to eat pieces.
2. Soak in salted water for about 5 minutes.
3. Mix the ingredients marked to make the sauce.
4. Pat the tofu dry with paper towels and coat both sides with katakuriko.
5. Pat the tofu dry with kitchen paper towels and coat both sides with katakuriko.
6. Heat the oil in a frying pan and fry the tofu over medium heat.
7. When both sides of the tofu are fried, transfer onto a serving plate.
8. Fry the shimeji mushrooms and pour in the sauce mixture.
9. Stir with a wooden spoon and cook through until thickened.
10. Pour the sauce over the tofu.
11. Done!

tofu, salt, vegetable oil, packet, water, soy sauce, vinegar, sugar, oyster sauce, doubanjiang, katakuriko

Taken from cookpad.com/us/recipes/153287-tofu-steak-with-silky-spicy-shimeji-mushroom-sauce (may not work)