Korean Tofu Hamburg Steak

Directions

• Preparation
• Chop the onion and white cup mushroom for the sauce.
• Heat the oven in advance (220 degree, 10 mins).
• Put the firm tofu in the stainless bowl, smash it with your hand (use disposable gloves). Add chicken mince, chicken salt, oyster sauce, drained sweet corn, and parmesan cheese.
• Divide the mixture into 4 serves, make the shape like steak.
• Spray the oven tray with the olive oil, place the tofu mixture with distance.
• Cooking
• Lower the oven temperature to 190°C and cook for 20 minutes. Then flip the tofu steaks and bake for another 5 minutes.
• Make a sauce meanwhile. Heat the non-stick pan with medium heat, put chopped onion and butter. When the onion turns slightly brown, add mushroom and keep stir frying it.
• When the mushroom is turning brown, add 100g of water, soy sauce, vinegar, tomato sauce, and stevia. Keep boiling it on medium heat.
• Mix 5g of starch with 100g of water. Reduce the heat to low heat, add the starch water and mix it well.
• When the sauce looks slightly thick and brown, turn the heat off.
• When tofu steak is done, place it on the plate and pour the sauce on top of the steak.
• Garnish with sesame seeds, serve with rice and salad as desired.