Tofu Steak is one of the popular ways to enjoy tofu in Japan. Despite tofu's mild flavor, sautéing and seasoning can make it anything but boring. While there are various flavors of tofu steak, I will share a recipe for a subtly sweet and savory traditional Japanese style.

Jump to:

What is Tofu Steak?
Choosing the right tofu
How to drain tofu
📋Step-by-step recipe
Tips on how to make
Recipe card

What is Tofu Steak?

Tofu Steak is a dish made by cutting tofu into bite-sized pieces, then sautéing and seasoning them. It is called this because its thickness and browned color resemble those of a beef steak. By sautéing and seasoning tofu, you can enjoy it from a different perspective than usual.

Originally, this dish was created by a chef at a hotel in Kagawa Prefecture and has spread throughout Japan as a healthy and delicious way to enjoy tofu. Today, it has become a familiar dish commonly prepared in Japanese households.

You can enjoy this dish with various flavors, but I encourage you to try it in the traditional Japanese style with this recipe. The combination of sake, mirin, soy sauce, and bonito flakes creates a delicious flavor.

Choosing the right tofu

Tofu comes in various degrees of firmness, but when making tofu steak, it is recommended to use momen tofu (firm tofu). If you can find even firmer tofu in your area, you can use it as well. Since this dish is made by sautéing tofu, using firmer tofu helps it maintain its shape better.

How to drain tofu

When cooking tofu, it is better to remove excess moisture. Tofu contains a lot of moisture, and draining it prevents the dish from becoming watery and allows the flavors to be absorbed. In Japan, the following methods are commonly used to drain tofu:

Place a weight on the tofu and let it sit for at least 30 minutes.
Microwave the tofu on medium power (500W) for 2 minutes.
Boil the tofu for a few minutes.

Each of these methods has its advantages and disadvantages. Using a weight on the tofu drains it effectively, but it takes time. The microwave method is quick for draining, but it doesn't remove as much moisture as the other methods. The boiling method is fast and effective but requires more effort.

The recipe on this page uses the microwave method, but feel free to try your preferred method. Additionally, when using a weight or the microwave method, it is more effective to wrap the tofu in paper towels beforehand.

📋Step-by-step recipe

Ingredients

Servings: 2

US Customary - Metric

▢ 10.6 oz momen tofu (firm tofu)
▢ 2 Tbsp all-purpose flour (plain flour) or starch

Seasonings:

▢ 1 Tbsp sake
▢ 1 Tbsp mirin
▢ 1 Tbsp soy sauce

Toppings:

▢ 1 green onion / scallion
▢ 2 tsp shaved bonito flakes (katsuobushi)

Instructions

🕒 Total: 15

Step 1
Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.

Step 2
Cut the tofu into bite-sized pieces about ⅗ inch (1.5cm) thick and coat both sides with flour.

Step 3
Thinly slice green onion. Mix seasonings (sake, mirin, and soy sauce) in a bowl.

Step 4
Heat oil in a pan. Once the pan is hot, add the tofu pieces and sauté them on both sides over medium heat.

Step 5
After the tofu has browned, add the seasoning liquid from the bowl. Cook, occasionally turning the tofu, until the seasoning liquid has reduced slightly in the bottom of the pan.

Step 6
Serve the tofu on plates and top with the green onions and shaved bonito flakes.

To Store

You can store it in the refrigerator for up to 2 days.

Tips on how to make

Tofu should be drained. This process helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a microwave, there are alternative methods available.
Add the seasoning liquid after sautéing the tofu. If you add it first, the tofu will not absorb it well.

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