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  • 1 block of silken tofu, cut into 200g pieces

  • Salt and white pepper

  • Rice flour

  • 4 tbs Olive Oil

  • 1 king oyster mushroom, sliced to 5mm thickness

  • 4 Brocollini heads

  • 4-5 chopped sun dried tomatoes

  • 30g butter

  • 1 french shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 1 ½ tsp capers

  • 1 tsp soy sauce

  • 50ml water

  • Finely chopped parsley

  • Mixed herbs: Dill, baby beet leaves, baby shiso leaves

  • Garlic chips


  • 1.

    Season the tofu steaks with salt and pepper and coat tofu pieces in rice flour. Add about 4 tbs of oil into a hot pan and shallow fry the tofu till golden and crisp.

  • 2.

    Place the fried tofu onto an oven proof plate lined with paper towel to absorb the oil. Place the tofu in a preheated oven 180C-220C for 5 mins.

  • 3.

    To make the garnish, pan-sear the sliced mushrooms. Season with salt and white pepper.

  • 4.

    In the same pan, pan fry the brocollini and sun dried tomatoes. Set aside.

  • 5.

    In a small saucepan, melt butter. Then add shallots, garlic and capers to simmer in the butter. Once the butter has browned slightly, add soy sauce. Then slowly add the water and keep stirring the sauce so the water and butter doesn’t split.

  • 6.

    To serve, lay the mushrooms down on the plate. Place the tofu steaks on top and carefully place the brocollini and sun-dried tomatoes on top of the tofu and drizzle over the sauce. Dress the mixed herbs in a little olive oil and garnish with garlic chips.

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