If you’re vegetarian, vegan, or Japanophiles, surely, you’ve heard about Tofu steak in Japanese cuisine.
There’re many twisted Tofu steak recipes, yet, Japanese authentic Tofu steak is simply, coated Tofu with the potato starch (or cake flour) and pan-fried with sesame oil.
Nothing less than it. Crispy, sticky, and your choice of sauce and garnish.
Tofu is often described as mushy, but, Tofu will be almost fully drained in this recipe, so these Tofu steaks are crispy (sticky from the starch) on the outside and tender texture inside without mushy.
To make, simply drain coat, pan-fry tofu.
It’s easy, quick, and foolproof!
To serve them, make my Japanese essential sauces.
Personally, I don’t like marinade and glaze sauces since I don’t like the strong taste.
But, of force, you can marinade and glaze Tofu if desired.
Tofu Steak Is Simply Crusted Tofu With Potato Starch
- 1 Block Tofu Extra-firm, firm
- Corn/ potato starch Rice flour for glutenfree
- 2 tbsp Sesame oil
- Grated fresh ginger
- Place tofu on a plate and top kind of heavy plates on the tofu to drain the excess water. Wrap it with a paper towel if desired. Leave for about 15-30 minutes.*Be sure that the plates will not collapse since the tofu is unfirm.
- Slice the tofu.
- Salt & pepper if desired.
- Lightly coat tofu with dry corn starch /rice flour.Shake off the excess starch /rice flour.
- Oil a non-stick frying pan.
- Pan-fry them until they look golden and crispy on each side. Over medium-high.
- Remove the tofu from the oil. Drain the excess oil by using a paper towel if needed.
- Garnish with scallion and serve over jasmine rice or just like that.