Tofu Steak with Japanese Mushrooms

• 1/2 cup mirin
• 1 1/2 cups Dashi (page 40)
• 1/4 cup Japanese soy sauce
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons sesame oil
• 1 (19-ounce) package firm tofu, rinsed, patted dry, and cut into 4 long rectangles (approximately 1 by 2 by 3 inches)
• 1/4 cup cornstarch
• 1/4 cup thinly sliced celery
• 1/2 cup thinly sliced red onion
• 1/2 cup peeled and thinly sliced carrot
• 1/2 cup thinly sliced stemmed shiitake mushrooms
• 1/2 cup thinly sliced shimeji mushrooms
• 1/2 cup thinly sliced enoki mushrooms
• 1 scallion, both white and green parts, thinly sliced on an angle
• 2 obha leaves, halved and thinly sliced

1. To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat.
2. In a bowl, whisk together the cornstarch and water.
3. Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly.
4. Remove from the heat and set aside.
5. (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
6. To prepare the tofu, heat an 11-inch nonstick saute pan over medium heat.
7. Add 1 tablespoon of the sesame oil.
8. Lightly dredge the tofu pieces in the cornstarch and place in the hot pan.
9. Cook until golden brown, 2 1/2 to 3 minutes per side.
10. Remove from the pan.
11. Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms.
12. Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer.
13. Remove from the heat.
14. Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables.
15. Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.

mirin, soy sauce, salt, cornstarch, water, sesame oil, firm tofu, cornstarch, celery, red onion, carrot, shiitake mushrooms, mushrooms, enoki mushrooms, scallion, obha leaves

Taken from www.epicurious.com/recipes/food/views/tofu-steak-with-japanese-mushrooms-380582 (may not work)