2 (12-ounce) blocks extra-firm tofu
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons peanut oil or extra-virgin olive oil
2 medium shallots, peeled and minced
1⁄2 pound shiitake mushroom caps, thinly sliced
1 tablespoon soy sauce
1 tablespoon dry sake or moderately dry white wine, such as pinot gris
Gently squeeze the excess moisture from the tofu blocks, following the instructions in step 1 of the previous recipe.
Cut the tofu crosswise into 1-inch-thick slices.
Whisk the flour, salt, and pepper on a large plate.
Dredge the tofu pieces in the seasoned flour and shake lightly to remove any excess.
Set aside on a cutting board.
Warm 1 tablespoon of the oil in a large nonstick skillet set over medium heat.
Add the tofu slices and cook until golden brown, turning once, about 4 minutes.
Transfer to a serving platter.
Add the remaining 1 tablespoon of oil to the skillet.
Add the shallots and cook, stirring often, until softened, about 1 minute.
Add the mushrooms and stir until wilted, about 2 minutes.
Mix in the soy sauce and sake or wine.
Stir until the vegetables are coated in the sauce, then spoon over the tofu to serve.
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