Tofu and Mushroom Loaf

1/2 (16 ounce) package Japanese-style tofu
1 pound ground chuck
1 egg
1/4 cup soy sauce
1/2 cup soft bread crumbs
1/2 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 cup chopped scallion
Soy-Mushroom Sauce

Mix all ingredients except Soy-Mushroom Sauce in bowl. Form into dome-shaped loaf in 8- or 9-inch pie plate. Spoon a little Soy-Mushroom Sauce over loaf. Bake at 350 degrees F 1 hour, glazing loaf with a little additional Sauce after 1/2 hour.

Transfer baked loaf to serving plate. Pour remaining Sauce over top. Cut into wedges to serve.

Makes 4 servings.

Soy-Mushroom Sauce:
Combine 1 (3 ounce) can sliced mushrooms (undrained), 2 teaspoons cornstarch, 1 tablespoon brown sugar and 2 tablespoons soy sauce in saucepan. Cook, stirring until mixture comes to boil and is thickened.