Tofu steaks with shiitakes and veggies is a very straightforward way to make tofu. I'm used to pressing and draining a brick of tofu before baking it, which, by the way, has very good results. But it's supremely time consuming. The trick here seemed to be slicing it thinly and making sure you use a pan that will give you a good browning. Also, you've got to be sure to pat the tofu down, or else you'll end up steaming it instead.
1 package extra firm tofu, drained
3 T sesame oil
3 T soy sauce
1 c julienned red bell pepper
1 cup julienned carrot
1/8 t salt
4 garlic cloves
1 5-ounce package of shiitake mushrooms
1/2 cup vegetable broth
1 T honey
2 t sherry vinegar (I used champagne vinegar)
1/2 t crushed red pepper
First, prop the tofu on its side and slice it in half so that you have two narrower bricks of tofu. Then cut it to how many folks you have to feed. We had 16, so that's what we did. But for four hungry folks, it's completely reasonable to cut those two bricks in half. Pierce tofu with fork. Mix 1 T oil and 1 T soy sauce and coat tofu. I found that I wanted a little more of the mixture, so I doubled it. Let stand 15 minutes, and turn tofu once.
Saute peppers and carrots over medium-high heat. Remove and set aside. Sautee mushrooms and garlic until tender. Add soy sauce, broth, honey, vinegar and red pepper. Simmer until thickened. Remove from heat.
Pat down tofu, and saute over medium heat. Baste each side with marinade. Turn so that each side browns. Serve with veggies and pan sauce.
This one really manages to impart a lot of flavor, so even the most anti-tofu eaters out there will probably enjoy this. It earned great reviews from my test audience of 15.