Cut two 2/3-lb (350-g) blocks firm tofu into 4 slices each. Pat dry with paper towel. Season generously with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick fry pan over medium-high heat. Add tofu. Cook until nicely browned, 3 to 4 minutes per side. Reduce heat to medium-low. Add ½ cup (125 mL) vegetable stock. When stock stops bubbling, stir in 3½ cups (875 mL) Mushroom Sugo. Cook, turning occasionally, 5 minutes. Top with trimmed enoki mushrooms. Serve with steamed brown rice.