Japanese Tofu Steak with Mushroom Ankake Sauce

Bahan-bahan (2 porsi)

• ½ block medium-firm tofu (momen dofu)
• ¼ cup all-purpose flour (plain flour) ((or cake flour for light, crisp texture))
• ⅛ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 2 Tbsp toasted sesame oil ((add as needed))
• 0.75 oz enoki mushrooms ((¼ of a 3 oz, 85 g package))
• 1.2 oz shimeji (brown beech) mushrooms ((⅓ of a 3.5 oz, 100 g package))
• 2 inches carrot
• 1 g reen onion/scallion
• 1 inch ginger ((you'll need ½–1 tsp grated, to taste))
• 1 clove garlic
• 1 cup vegetable stock/broth ((or use 1 cup water + 1 tsp vegetable bouillon))
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1 tsp sugar
• 2 tsp potato starch or cornstarch ((for the slurry))
• 1 Tbsp water ((for the slurry))
• shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))