Tofu Steak | 15-minute & One Pan Dinner! Marinated Tofu in Red Wine sauce

Here’s my 15-minute dinner for one made all in my trusty cast iron pan: tofu steak marinated in red wine sauce with oyster mushrooms atop a bed of greens from the garden served with pearl couscous.

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https://www.tiernotours.com/vegan-cooking-school-with-miyoko-schinner.html

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this is my cast iron pan that I use for
just about everything now there was a
time in my life when this house was
filled with five people I had three kids
I had uh a husband um dogs cats the dogs
and cats are still here but no one else
is here anymore I’m all alone and it’s
just me myself and I there was a time
when every recipe I created was for at
least six people because if it wasn’t
just the five of us there were always
friends and other people over here so I
had to make a lot of food but now I’m
just by myself and I just want dinner in
a hurry and I just want to use one pan
or one pot and one plate to make clean
up as easy as possible so this may look
like a big pan for one person but
actually it’s perfect because I can cook
everything in it pretty much at the same
time so today let me show you how to
make a one pan dinner that takes about
15 minutes and it’s all about
tofu this is a throwback to one of my
earlier books and now is an epic here
and I’m just making a really simple
marinated tofu
but it has these sort of succulent
French flavors because of the red wine
that it’s going to be marinating in and
the the marinade takes literally 3 or 4
minutes then you soak your tofu in it
and you just forget about it for I don’t
know 24 hours two or 3 days whenever you
feel like eating it if you don’t get
around to eating it stick it in the
freezer and it’ll turn into frozen tofu
it’s a whole other sensation so that’s
what we’re going to make today this I
made last night it’s been soaking in
here look at that and I’ve got one steak
for myself if I happen to have someone
over I can do two I can put the other
one away I can refrigerate it freeze it
whatever so we’re going to make that and
I’m going to start out with a cup of red
wine and this is just red wine from The
Gatherings that I have had that was just
left
over going to throw that in there and in
goes some soy sauce about 1/4 cup
a few tablespoons of olive oil okay
couple tablespoons of either red wine
vinegar or balsamic vinegar this is
balsamic and this is a highly
concentrated one so it’s it’s going to
give a little bit of sweetness to
that I’m going to add some what is this
called This is called tomato paste yes
we’re going to add some tomato paste to
this so I’m going to stir this well
all right then we’re going to add three
or four or five cloves of garlic so this
whole recipe was created back in the
late 1980s when when I was living in
Tokyo and at the time something called
tofu steak became all the rage and so
whatever restaurant you went to you
could always count on getting tofu steak
and that’s what this was all right I’ve
got some fresh Rosemary from the garden
if you don’t have it you can use dried
uh but I do have fresh and fresh is love
except when it’s an
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attitude now we’re going to add the tofu
this is going to make two steaks if you
want to do fillets and make more you can
do the same thing let me empty out the
water here here’s what I just cut it in
half like
this and then I scored the top and this
will help the flavor sort of Infuse into
the
middle and I I did one other thing too
which I’d never done
before which is I took one of these and
I boiled it in some salt water uh just
like for my egg salad recipe uh just to
see if it would make a difference and
the other I did not okay so this one is
just going to go in straight like this
and you can marinate this for a minimum
of a few hours this is something you can
do on a Sunday and then just you know
pull out a steak when you want to cook
it on a week night so I’m just going to
boil this for a few minutes in some salt
water and then I’ll marinate it we’ll
see if it makes any difference so this
is the boiled tofu I let it drain for a
minute as you can see this is completely
wet now my paper towels and it’s got
this nice bouncy texture I’m going to
put this in the marinade and we’re going
to taste the difference now I’m going to
chop up some veggies this is what I had
in my refrigerator from the garden that
I picked yesterday I’ve got some some
chard here some
kale uh what else do I have oh a big
uh I think this is from purple
cauliflower I took a leaf of that too so
we’re just going to chop these
up and I also had some oyster mushrooms
in the refrigerator if you don’t have
these that’s okay but this will make my
tofu a little bit fancier
we’ll take what I cooked yesterday and
we’re going to take it over here to my
one pan we’re going to add some oil to
this
pan and just get that oil nice and hot
so now we’re going to get the tofu in
there get the get that nice and hot this
is uh the one that I did not boil this
is the way I normally do it oh listen to
that Sizzle this is the one that I did
boil let’s see if I there’s any
difference after we cook them
going to add the mushrooms right there
on the
side okay while we’re waiting for the
mushrooms and the tofu steak to cook I
want to tell you about what’s happening
in October Mio’s Vegan Cooking School in
Naples Italy yes I’m going to Naples for
three weeks teaching three weeks of
cooking classes uh starting October 14th
through 18th 21st to 25th and October
28th to November 2nd the first week and
the second week will have a different
curriculum and the third week will be
the same as the first week so you can
enroll for either one week or you can
enroll for the first and the second week
or the second week and the third week
we’re going to be staying in the heart
of Naples we’ll be taking all kinds of
cultural and food uh excursions it’ll
just be a small group and this what’s
really exciting is that we’re going to
be doing this cooking class in this huge
Studio where they film sort of like uh
the Food Network of Italy so it is
really upscale it is going to be a
fantastic trip and it’s filling up fast
so if you are interested click on the
link look at the link uh just Google
mioko Naples cooking that’s another way
to get there all right so I’m going to
throw a little salt on the
mushrooms just let them
Brown let’s just take a peek
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at what that looks
like oh
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yes I’m just going to add a little
more cherry
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all right the boiled tofu it’s been
boiling for about 3 minutes I’m going to
pull it out
now and I’m going to let it drain here
and a lot of water is going to come out
and boiling the tofu renders it sort of
it renders it firmer and with sort of a
bouncy texture so I’m really curious to
see how it plays out when I marinate
it these mushrooms
look incredible
all right so I’m going to sort of push
these mushrooms aside
now and now I have room to add my
greens add a little garlic to the
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greens all right I’m going to take the
greens out cuz they look
perfect all right now we’re going to
deglaze the pan with some of this lovely
marinade that’s going to lift the tofu
off the bottom here oh my God look at
that doesn’t that look incredible it’s
going to infuse the mushrooms with some
wonderful flavor just look at that oh my
gosh I’m going to turn this off
mushrooms go on top
this one’s going to go on a different
plate this is the one that I boiled
while I’ve got all that lovely flavor
stuck to the bottom of the pan I’m going
to add some vegetable
broth I’m going to add my couscous all
of that flavor is getting lifted off the
bottom it’s going to infuse my
couscous my Israeli couscous with a lot
of wonderful flavor this is just a mix
but you can do this with any kind of
couscous uh and it cooked up in about 10
minutes okay the couscous is ready just
take a look at that you can use any kind
of couscous you can do quinoa as well
and my pan because it lifted all of that
Gunk off is going to be really easy to
wash oh my God now look at this
dinner yes looks like something that
came from a
restaurant but actual total prep time
was about 15 minutes in my home now
let’s give it B A Taste um so we’re
going to try this one this is the just
plain marinated tofu uh and then I have
this one over here that I pre- Bo I
parboiled the tofu
before so let me just before marinating
that
is that so
tasty it’s got all these complex
flavors the wine the garlic a little bit
of acid from the Bal St vinegar it’s
delicious oh and the mushrooms just take
it over the
top and as you can see that cast iren
pan will make dinner for one or two one
with leftovers um now try this one here
that I parboiled and see if it makes any
difference at
all maybe not I’ve never done it before
I just thought hey I’ll give it a try
there’s a very slight difference in
texture I think I prefer this one but if
you don’t want to bother this is also
sufficiently delicious sufficiently
delicious they’re both delicious and you
have all this marinade left over don’t
throw it away put it in the jar you can
use it again and again and again um you
can just throw it into your vegetables
to add a little bit of sauce maybe over
some mashed potatoes or in mashed
potatoes thicken it with a little bit of
corn starch for a glaze for another dish
uh the possibilities are endless you
make the marinade once use it multiple
times in many different dishes life is
easy even if you’re all
alone so thanks for joining me again in
my kitchen for the vegan good life with
mioko this is life by
myself how many are you cooking
for see you again next time