Let’s prepare the ingredients. Remove the stem ends of the shimeji mushrooms. Separate the shimeji into small pieces.
Remove the stem ends of the enoki mushrooms. Cut the enoki in half. Shiitake or maitake mushrooms can be also used for this recipe.
Trim off the root end of the garlic clove. Crush the garlic with the side of the knife. Then, roughly chop it into small pieces.
Heat the tofu in a microwave at 600 watts for 1 minute to remove the excess liquid. Unwrap the firm tofu and thoroughly remove the excess water with another paper towel.
Sprinkle on the salt, pepper and all purpose flour. Flip it over and remove the water. Then, sprinkle on the salt, pepper and flour again.
Add the sesame oil to a pan and turn on the burner. Place the tofu into the heated pan and saute the bottom.
Flip the tofu over and brown the other side. Remove and place the tofu steak onto a plate.
Add a little more sesame oil. Reheat the pan, drop in the garlic and red chili pepper, and stir until aromatic.
Add the shimeji and enoki mushrooms and continue sauteing.
Add the mirin and soy sauce. Stir and distribute the sauce evenly.
Spoon the mushrooms onto the tofu and pour the sauce over the top. Finally, top with the chopped spring onion leaves.
The consistency of the sauce sometimes depends on the type of mushrooms. To make the sauce thicker, you can add a little potato or corn starch diluted in water.
You can also place the tofu steak on a bowl of rice, making donburi.