Steamed Tofu with Mushroom Sauce

Steamed Tofu with Mushroom Sauce
Prep time
Cook time
Total time
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • ¼ cup toasted sesame oil
  • 2 tablespoons minced or grated fresh ginger
  • ½ cup sake (liquor stores)
  • 1 cup water
  • 1 tablespoon bottled hot sauce
  • 2 pounds extra firm tofu, cut into 1″ cubes
  • 1½ pounds shitaki mushrooms, caps only
  • 6 scallions, sliced thin
  • ⅓ cup dark miso paste
  1. Put the first set of ingredients in a wok or skillet large enough to accommodate your steamer, and bring to a boil.
  2. Place the tofu and mushrooms in the steamer, and place in the wok.
  3. Cover, reduce heat to medium high, and steam 10 minutes.
  4. Arrange the tofu and mushrooms in a platter, remove the steamer.
  5. Reduce the liquids in the skillet to about ⅔ a cup (this should only take 2-3 minutes), and stir in the miso and scallions.
  6. Pour over the dish.
  7. Serve hot.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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