Chef Joey from Sushi Roku in Scottsdale shares a recipe for tofu steak with a delicious side of mushrooms in a gluten free broth.

INGREDIENTS

• 5 ounces of Yaki Tofu

• 3 ounces of mixed mushroom

• 1/2 cup of Gluten Free Citrus Ponzu

• 2 Shishito Pepper

• 1 teaspoon of green onion (sliced)

• 2 tablespoons of olive oil

• 1 tablespoons of potato starch

for gluten free citrus ponzu

• 1/2 cup of cooking sake

• 2 tablespoons of gluten free soy sauce Kikkoman

• 1/2 cup of filtered water

• 1 teaspoon of Yuzu juice

• 1 teaspoon of grated garlic

for mixed mushrooms

• 1 pound of #2 Shitake Mushroom

• 1 pound of #2 Oyster Mushroom

• 2 pack of Enoki Mushroom

INSTRUCTIONS

for gluten free citrus ponzu

Combine all the Ingredients and chill until ready to use.

for mixed mushrooms

Thinly slice Shitake Mushrooms, slice Oyster Mushroom, split Enoki Mushrooms and mix together.

for tofu steak

Dust tofu with potato starch and sauté with olive oil in fry pan and flip tofu, repeat oil other side.

In separate sauce pan, add gluten free citrus ponzu and mushrooms, bring to a boil and reduce by half.

Place tofu steak on sizzling toban plate, add mushroom mix to the tofu steak.

Garnish with fried shishito peppers and green onion.

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