Tofu Steak
ID: bedb0df9...
This is an easy Tofu Steak recipe that uses silken tofu to create a healthy yet satisfying dish. It features a crispy exterior, a soft and fluffy interior, and is coated in a rich butter-soy sauce glaze.
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🍳 Cooking Flow
Drain the tofu for 30 minutes to 1 hour, cut into 16 pieces, and coat with potato starch. → Whisk together soy sauce, mirin, sake, sugar, and vinegar to create the sauce. → Heat sesame oil in a frying pan and pan-fry the tofu on all sides until golden and crispy. → Add the sauce and butter, glaze until thickened, and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Drain the tofu for 30 minutes to 1 hour, cut into 16 pieces, and coat with potato starch. → Whisk together soy sauce, mirin, sake, sugar, and vinegar to create the sauce. → Heat sesame oil in a frying pan and pan-fry the tofu on all sides until golden and crispy. → Add the sauce and butter, glaze until thickened, and garnish with chopped green onions.
Introduction
This is an easy Tofu Steak recipe that uses silken tofu to create a healthy yet satisfying dish. It features a crispy exterior, a soft and fluffy interior, and is coated in a rich butter-soy sauce glaze.
Step 1
Wrap the silken tofu in paper towels and place it on a tray. Place another tray on top and weigh it down with a heavy object like a water-filled bottle, allowing it to drain for 30 minutes to 1 hour.
Step 2
Remove the drained tofu and pat the surface dry thoroughly with fresh paper towels.
Step 3
Cut the tofu into 16 equal pieces.
Step 4
Lightly and evenly coat all sides of the tofu pieces with potato starch.
Step 5
In a bowl, combine the soy sauce, mirin, sake, sugar, and vinegar, mixing well to prepare the sauce.
Ingredients List
Important Notes
⚠️ Because tofu is delicate, it is very important to use a weight to drain the moisture thoroughly.
💡 Coating the tofu evenly with potato starch will ensure the outside becomes crispy and the sauce adheres well.
🍳 After adding the sauce, avoid stirring forcefully with chopsticks to prevent the tofu from breaking; instead, gently shake the pan to coat the pieces.
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