Tofu Steak is one of the popular ways to enjoy tofu in Japan. Despite tofu having a mild flavor, sautéing and seasoning it prevents it from becoming boring. While there are various flavors of tofu steak, I will share a recipe here for making it in the subtly sweet and savory Japanese traditional style.
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What is Japanese Tofu Steak?
Tofu Steak is a dish made by cutting tofu into bite-sized pieces, sautéing, and seasoning them. It is called so in Japan because the thickness and browned color resemble that of a steak. By sautéing and seasoning tofu, you can enjoy it from a different perspective than usual.
Originally, this dish was created by a chef in Kagawa Prefecture, and 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.
Selecting the right tofu
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 can use it. This dish is made by sautéing tofu, so using firmer tofu helps maintain its shape better.
How to drain tofu
When cooking tofu, it is better to remove excess moisture. Tofu contains a lot of moisture, but draining it prevents the dish from becoming watery and allows the flavors to be absorbed. The following methods are commonly used for draining tofu:
- Placing a weight on the tofu and letting it sit for at least 30 minutes.
- Microwaving the tofu for one minute at 1000W.
- Boiling 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 won'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 shares the microwave method for draining tofu, but feel free to try your preferred method. Additionally, when using a weight or a microwave, it is 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) or starch
Seasonings:
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Toppings:
- 2 green onions / scallions
- 2 tsp shaved bonito flakes (katsuobushi)
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 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 the seasonings (sake, mirin, and soy sauce) in a 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 has browned, add the seasoning liquid from the bowl. Cook while occasionally turning the tofu until the seasoning liquid remains slightly at the bottom of the pan.
Step 6
Serve 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.
- 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) or starch
Seasonings:
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Toppings:
- 2 green onions / scallions
- 2 tsp shaved bonito flakes (katsuobushi)
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave 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 the seasonings (sake, mirin, and soy sauce) in a 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 has browned, add the seasoning liquid from the bowl. Cook while occasionally turning the tofu until the seasoning liquid remains slightly at the bottom of the pan.
- Serve on plates and top with the green onions and shaved bonito flakes.
Notes
- You can store it in the refrigerator for up to 2 days.
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