Instructions: Heat 1/4 cup olive oil in 12-inch skillet over medium-high heat. Add mushrooms and onion, and saute until onion is tender, 15 minutes.

Cut tofu into "steaks" by slicing each block into 3 lengthwise slabs. Heat 1/4 cup olive oil in a second skillet over medium-high heat and saute tofu steaks until cooked on both sides, 4 to 5 minutes a side. You may need to cook tofu in batches.

Remove tofu and set steaks in skillet on top of cooked mushroom mixture. Add Sherry to pan that held tofu and heat. Tilt pan away from you and with a long-handled match, ignite Sherry (keep face and loose clothing away from flames; do not allow children near flames).

When flames burn down, add butter and garlic-water mixture to skillet. Heat until butter melts. Add soy sauce and simmer over medium heat until sauce thickens slightly, 3 to 4 minutes. Return tofu to pan and saute until light brown on both sides, 2 to 4 minutes a side.

Divide tofu among 6 serving plates and top with mushroom mixture and sauce. Serve hot.

This recipe yields 6 servings.

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