Tofu Steak (豆腐ステーキ) is a dish where firm tofu is pan-fried until fragrant and coated in a sweet and savory Japanese-style sauce. This dish can be easily made with affordable ingredients, and it has become a staple healthy main dish on the Japanese dining table, as it contains no meat.
This recipe boasts a rich, hearty, sweet and savory flavor, yet it retains the simple nature of the tofu, enhanced by the umami of garlic, mushrooms, and Japanese-style dashi in the sauce. Due to its rich flavor, it is highly popular as a side dish that goes well with both rice and beer, and is ready in just 20 minutes.
20 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block firm tofu (momen dōfu, or grilled tofu is also OK)
- 2 small green onions (konegi)
- 1 garlic clove
- 1 shiitake mushroom
- A1.5 tbsp mirin (sweet rice wine)
- A1.5 tbsp soy sauce
- A1 tbsp sugar
- A1 tbsp vinegar
- A0.25 tsp Japanese-style dashi powder (granulated)
- 3 tbsp all-purpose flour
- 1.5 tbsp sesame oil
- 2 pinches of white toasted sesame seeds
INSTRUCTIONS
- 1
Cut the tofu block in half, place it on a microwaveable plate, cover loosely with plastic wrap, and heat in a 600W microwave for 3 minutes.
- 2
Thinly slice the small green onion.
- 3
Cut off the root end of the garlic, peel it, and slice it thinly.
- 4
Cut off and discard the tough stem of the shiitake mushroom and slice the mushroom cap thinly.
- 5
Quickly mix the (A) ingredients (mirin, soy sauce, sugar, vinegar, and dashi powder) in a small bowl.
- 6
Once the tofu from Step 1 has cooled slightly, discard the water accumulated on the plate. Wrap the tofu in a clean cloth (or paper towel) to absorb the excess moisture.
- 7
Cut the tofu into 12 equal pieces and coat evenly with all-purpose flour. Tap to remove any excess flour.
- 8
Heat the sesame oil in a frying pan over medium heat. Arrange the tofu so that the pieces are not touching on one side of the pan. Place the shiitake mushroom and garlic in the other half of the pan. Fry the tofu for about 5 minutes until golden brown and crispy, trying not to touch it. Stir-fry the shiitake mushroom and garlic as needed to prevent scorching.
- 9
Flip the tofu and fry for about 3 minutes. Continue to stir-fry the shiitake mushroom and garlic as in Step 8. Drizzle the mixed sauce (A) over the tofu and mushrooms.
- 10
Simmer and toss for 1–2 minutes until the sauce thickens and turns glossy.
- 11
Serve on a plate and scatter with small green onion and white toasted sesame seeds.
RecipeID
723
Tips & Notes
・I used slightly larger garlic and shiitake. If yours are small, increase the quantity to 2 cloves and 2 mushrooms. More is better than less for flavor.
・The key is to tap the tofu to remove excess flour. Applying too much flour will result in a slightly sticky texture.
・Once the sauce thickens, it can quickly scorch. Do not leave the pan unattended.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."