Tofu Steak is one of the popular ways to enjoy tofu in Japan. Tofu has a mild flavor, but sautéing and seasoning it prevents it from getting boring. While there are various flavors of tofu steak in Japan, this time I tried making it in a sweet and savory Japanese teriyaki style.
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What is Tofu Steak?
Tofu Steak is a dish made by cutting tofu into bite-sized pieces and seasoning it with ingredients like soy sauce and mirin. It is called so in Japan because the thickness and browned color of the tofu resemble that of a steak. By sautéing and seasoning tofu, you can enjoy it from a different perspective than usual.
Originally created by a chef in Kagawa Prefecture, it 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.
What type of tofu is suitable?
Tofu is available in various degrees of firmness, but for tofu steak, momen tofu (medium-firm tofu) is the most suitable. If you can find firmer tofu in your neighborhood, you may use it. Tofu steak is made by sautéing tofu, so using firm tofu helps maintain its shape better.
How to drain tofu
When cooking tofu, it's better to drain the moisture. Tofu contains a lot of moisture, but draining it prevents the dish from becoming watery and allows the flavors to be absorbed into the tofu. The following methods are commonly used to drain tofu.
- Putting a weight on top of the tofu and letting it sit for at least 30 minutes.
- Microwaving the tofu for 1 minute at 1000W.
- Boiling the tofu for a few minutes.
Each of these methods has its own 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 won't remove as much moisture as the other methods. The boiling method is fast and effective, but it requires more effort.
The recipe on this page shares the microwave method for draining tofu, but feel free to try your preferred method. Additionally, when using a weight or microwave, it's more effective to wrap the tofu in paper towels beforehand.
Ingredients
- 10.6 oz. (300g) momen tofu (medium-firm tofu)
- 2 Tbsp all-purpose flour (plain flour) / starch
- 1 Tbsp sake (A)
- 1 Tbsp mirin (A)
- 1 Tbsp soy sauce (A)
- 1 Tbsp green onion / scallion
- 1 Tbsp shaved bonito flakes
Step-by-step instructions
🕒 Total 15 mins
Step 1
Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 2
Cut the tofu into bite-sized pieces about 0.6 inch (1.5cm) wide and coat both sides with flour.
Step 3
Thinly slice the green onions. Mix A (sake, mirin, soy sauce) in a small bowl.
Step 4
Heat oil in a pan. Once the pan is heated, add the tofu and sauté it on both sides over medium heat.
Step 5
After the tofu is browned, add the seasoning liquid from the bowl. Cook while turning the tofu occasionally, until the seasoning liquid remains slightly at the bottom of the pan.
Step 6
Serve it on a plate and garnish with the green onions and shaved bonito flakes on top.
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 to drain the tofu, there are alternative methods available.
- Cook the tofu on both sides. This will allow the flavors to be absorbed more easily.
- Add the seasoning liquid after sautéing the tofu. If the seasoning liquid is added first, the tofu will not absorb it well.
Recipe Card
Japanese Tofu Steak
Ingredients
- 10.6 oz. (300g) momen tofu (medium-firm tofu)
- 2 Tbsp all-purpose flour (plain flour) / starch
- 1 Tbsp sake (A)
- 1 Tbsp mirin (A)
- 1 Tbsp soy sauce (A)
- 1 Tbsp green onion / scallion
- 1 Tbsp shaved bonito flakes
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the tofu into bite-sized pieces about 0.6 inch (1.5cm) wide and coat both sides with flour.
- Thinly slice the green onions. Mix A (sake, mirin, soy sauce) in a small bowl.
- Heat oil in a pan. Once the pan is heated, add the tofu and sauté it on both sides over medium heat.
- After the tofu is browned, add the seasoning liquid from the bowl. Cook while turning the tofu occasionally, until the seasoning liquid remains slightly at the bottom of the pan.
- Serve it on a plate and garnish with the green onions and shaved bonito flakes on top.
Notes
- You can store it in the refrigerator for up to 2 days.
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