Japanese tofu recipe | Tofu steaks with kabayaki sauce (EASY!)
Kabayaki sauce
For the kabayaki sauce
  1. Mix all ingredients in a small mixing bowl or jar. Set aside
For the steaks
  1. Microwave the tofu with a paper towel in a bowl for 2 minutes and 30 seconds.
  2. Cut tofu into flat 1 in. squares, 1/2 in. thick.
  3. Pat dry and coat lightly on all sides with potato starch.
  4. Using medium heat, add 2-3 Tbsp extra-virgin olive oil to a large skillet and when shimmering, add the tofu squares.
  5. Pan-fry both sides until they’ve turned a light gold, roughly 2-3 minutes per side.
  6. Once the second side has lightly browned, turn heat to medium-low and then add the kabayaki sauce to the pan and cook until thickened. About 1 minute.
  7. Once each square is thoroughly coated, top with desired garnishes, and serve.
Recipe Notes


-You may need to do this in two batches depending on how big your pan is. Reserve half of the sauce for the other half of the tofu block.

-If you are out of potato stach, use corn starch or all-purpose flour. All-purpose flour will give a nice coating but may not allow the sauce to stick as well as with the starch.

-If you really enjoy the flavor of sesame oil, consider frying in a 1:1 mixture of sesame to olive oil or 100% sesame oil!