How to Make Japanese Tofu Steak | Easy College Meals #easyrecipe #weeknightdinners

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Wrap the tofu in 2–3 layers of paper towel, place it on a microwave-safe plate and microwave at 600W (about 50% power) for 1½–2 minutes to drain it. Without a microwave, press it under a plate with a heavy weight on top for 30 minutes.
2. Cut the drained tofu horizontally into 2 slabs about ¾ inch (2 cm) thick.
3. Slice the green onion diagonally into thin pieces, keeping the white and green parts separate. Cut the carrot into thin slabs, then into thin matchsticks.
4. Cut the enoki in half crosswise after trimming the root end, then separate into small clusters. Trim the root end of the shimeji and separate the mushrooms.
5. Grate 1 inch of ginger and add ½–1 tsp of grated ginger with its juice to 1 cup of vegetable stock. Mince and add 1 garlic clove. Stir in 1 Tbsp soy sauce, 1 Tbsp mirin and 1 tsp sugar until dissolved. In a small bowl, mix 2 tsp potato starch or cornstarch with 1 Tbsp water to make a slurry.
6. Season both sides of the tofu with ⅛ tsp Diamond Crystal kosher salt (half that for table salt) and ⅛ tsp black pepper, then lightly coat all sides with ¼ cup flour.
7. Heat a frying pan on medium heat. When hot, add 1 Tbsp toasted sesame oil. Dust off excess flour from the tofu, then add the slices without crowding the pan.
8. Fry both sides until golden brown, about 3 minutes per side, wiping away browned flour from the pan as you go. Transfer the crispy tofu to a serving plate and clean the pan.
9. Add sesame oil as needed, the white part of the green onion and the carrot to the pan over medium heat and toss. Add the mushrooms and stir-fry.
10. Add the sauce mixture and bring to a simmer over medium heat. Cook for 5 minutes. If it becomes too thick, add a small splash of water; if too thin, add more slurry or simmer briefly.
11. Stir the slurry, pour it slowly into the pan while stirring until the sauce thickens. Once glossy and translucent, turn off the heat. If too thick, add 1–2 Tbsp water; if too thin, simmer a bit longer.
12. Spoon the sauce over the tofu steaks, top with the green onion tops and sprinkle with shichimi togarashi if desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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GarlicGingerScallionCarrotMushroomTofuShimeji mushroomEnoki mushroom