1. Heat 1/4 cup olive oil in a 12-inch skillet (first skillet) over hedium-high heat, add mushrooms and onion and saute until onion is tender, about 15 minutes. 2. Cut tofu into "steaks" by slicing each block into 3 lengthwise slabs, in a second skillet at medium high heat, add 1/4 cup olive oil, saute tofu slabs in batches until cooked on both sides, 4 to 5 minutes per side. 3. Remove tofu and place on top of mushrooms in the first skillet, add sherry into the pan that the tofu was cooked in; simmer to deglaze the pan and burn off the alcohol. 4. Add butter, and garlic powder (mixed into 1 teaspoon water) into skillet and heat until butter melts, add soy sauce and simmer over medium heat until mixture thickens slightly, 3 to 4 minutes. 5. Return tofu to pan (second skillet) and cook until lightly browned on both sides, 3 to 4 minutes per side. 6. Divide tofu among six plates and top with mushroom mixture and sauce. 7. Serve hot with side dishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
