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Tofu steak (豆腐ステーキ) is pan-fried tofu with a savory sauce created from soy sauce. Tofu is a mild-tasting bean curd and is normally cooked in dishes as one in every of many accompanying elements, however it’s the important character of this recipe. The tofu steak is scrumptious in a strongly flavored sauce with refreshing spicy grated ginger, and goes very nicely with steamed rice. This dish is an effective way so as to add good protein to your meal which may be very wholesome and in addition simple in your funds.

The kind of tofu to make use of within the tofu steak is a bit tougher than silken tofu. Silken tofu, which may be very easy and moderately tender, is ideal for miso soup, however it could not maintain its form nicely whereas cooking right here. We suggest medium or firmer tofu not solely to not collapse, but additionally to have some substance in its texture to current itself as a steak. You’ll be able to after all attempt several types of tofu in response to your tastes.

The steak sauce will also be adjusted to your liking. In case you like a milder Teriyaki taste, add a bit sugar to the sauce. In case you favor it even lighter, skip the cooked sauce altogether and add some Ponzu sauce on the desk. Fancy a vegetarian dish? No drawback. Omit the Katsuobushi bonito flakes as a garnish and substitute with shredded roasted Nori seaweed. Tofu is a nutrient-dense ingredient that is simple to seek out anyplace. Its worth is far more affordable in comparison with meat too. Tofu steak is a superb on a regular basis dish to organize for you and your loved ones. Strive it in the present day!

Course: Appetizer, Principal Course

Meals: Japanese

Key phrase: Tofu

Preparation time: 5 minutes

Cooking time: ten minutes

Servings: 2 parts

Print recipe

• 2 Inexperienced onions
• 1 teaspoon ginger root grated
• 1 Block Tofu
• 3 soup Katakurikko mashed potatoes
• 1 soup oil
• 1 soup Soya sauce
• 1 soup Sake
• 2 soup Mirin
• 1 soup water
• Katsuobushi dried bonito flakes

• Thinly slice the inexperienced onions. Peel and grate the ginger root. Put apart.

• Minimize the tofu into 4 items. Wrap with layers of paper towels and take away moisture. Coat the tofu with potato starch.

• Warmth a skillet with oil over medium warmth. Place the Tofu within the skillet, and prepare dinner, turning slowly, till all surfaces are calmly browned.

• Add the soy sauce, sake, mirin and water and prepare dinner for a couple of minutes, turning a number of occasions. Barely scale back the sauce.

• Garnish with inexperienced onions, ginger and Katsuobushi. Serve scorching.