BEST Tofu Steak Recipe

By No Recipes · 30 min

Ingredients

Instructions

1. Drain the tofu, then slice it horizontally into two steaks of roughly equal thickness.
2. Set the steaks on a wire rack over a tray, sprinkle with 1/4 teaspoon salt, place another tray or flat plate on top and weigh it down. Drain for at least one hour.
3. Trim the growing medium from 100 g enoki mushrooms. Wipe 60 g shiitake clean with a damp paper towel, remove the stems and slice the caps.
4. Peel the garlic and slice it about 1 mm thick, using a mandoline if you have one so the slices are even.
5. Once drained, pat the tofu onto a dry surface and season both sides generously with black pepper. Dust all sides with 1 tablespoon potato starch, using a strainer for an even layer.
6. Heat a frying pan over low heat, add 2 tablespoons vegetable oil and the garlic slices in a single layer. Fry, flipping in turn, until the edges tan and they stop bubbling.
7. Move the garlic chips to a paper towel-lined plate as they turn golden, before they get dark and bitter.
8. Add the tofu to the pan, turn the heat to medium and fry undisturbed for 3-4 minutes until golden. Flip and brown the other side for another 3-4 minutes.
9. Remove the tofu to a plate. Add the mushrooms to the pan and sauté until they start to brown (about 3-4 minutes), then take them out.
10. Add 2 tablespoons sake, 2 tablespoons ketchup, 1 1/2 tablespoons soy sauce and 1 tablespoon dark brown sugar to the pan. Raise the heat and boil until the bubbles are large and glossy, about one minute.
11. Return the tofu to the pan and turn it repeatedly to coat with the sauce. Add the mushrooms back and toss them in the remaining sauce.
12. Serve the tofu topped with mushrooms, garlic chips and chopped scallions.

Summarized from No Recipes's video. Watch it for the details.

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GarlicScallionMushroomBrown sugarTofuShiitake mushroomExtra firm tofuEnoki mushroom