Sweet and Savory Tofu Steak
ID: 6e14bc82...
This is a healthy tofu steak dish where tofu is pan-seared until crispy and coated in a generous amount of special sweet and savory sauce. Topped with condiments like myoga (Japanese ginger), green onions, and bonito flakes, it makes for a refreshing yet satisfying meal.
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🍳 Cooking Flow
Wrap the tofu in paper towels and place a weight on it for 30–60 minutes to drain thoroughly. → Julienne the myoga and soak in water, then drain well. Mix the seasonings to create the sauce. → Cut the drained tofu in half and coat all sides evenly with potato starch. → Heat sesame oil in a frying pan and pan-sear all sides of the tofu over medium heat until crispy. → Wipe away excess oil, add the sauce to coat, and garnish with the prepared aromatics before serving.
Cooking Steps
Brief Cooking Order
Wrap the tofu in paper towels and place a weight on it for 30–60 minutes to drain thoroughly. → Julienne the myoga and soak in water, then drain well. Mix the seasonings to create the sauce. → Cut the drained tofu in half and coat all sides evenly with potato starch. → Heat sesame oil in a frying pan and pan-sear all sides of the tofu over medium heat until crispy. → Wipe away excess oil, add the sauce to coat, and garnish with the prepared aromatics before serving.
Introduction
This is a healthy tofu steak dish where tofu is pan-seared until crispy and coated in a generous amount of special sweet and savory sauce. Topped with condiments like myoga (Japanese ginger), green onions, and bonito flakes, it makes for a refreshing yet satisfying meal.
Step 1
Wrap the tofu in kitchen paper, place a tray on top, and add a weight (such as a plastic bottle). Drain for 30 to 60 minutes (until the thickness is about half of the original).
Step 2
Cut off the base of the myoga, slice in half lengthwise, and then cut into thin diagonal slices (julienne). Soak in water for about 1 minute to remove harshness, drain in a colander, and pat dry thoroughly with paper towels.
Step 3
In a bowl, combine the sake, soy sauce, mirin, sugar, and grated ginger. Mix well until the sugar has completely dissolved to make the sauce.
Step 4
Pat the drained tofu dry again with a paper towel and cut in half. Spread the potato starch on a tray and coat all sides of the tofu thoroughly.
Step 5
Heat sesame oil in a frying pan over medium heat and arrange the tofu slices. Gently roll and sear all sides (top, bottom, sides, front, and back) until browned and crispy.
Ingredients List
Important Notes
💡 Silken tofu breaks easily, so it is recommended to use firm (momen) tofu for a better texture and structural integrity.
🔥 Draining the tofu thoroughly (until the thickness is reduced by about half) is the most important step to prevent it from breaking and to achieve a crispy exterior.
⚠️ Wiping out excess oil from the pan before adding the sauce prevents the sauce from becoming diluted, allowing it to coat the tofu perfectly.
🍳 When adding the sauce, it is safer to turn off the heat first, as the pan will be hot and the sauce may splatter.
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