Japanese tofu recipe | Tofu steaks with kabayaki sauce (EASY!)
- Yield: 4 people 1x
Ingredients
Scale
- 1 block firm Tofu
- 3–4 Tbsp Potato starch
- Ginger (freshly grated)
- 1–2 green onions (finely chopped)
- 1 Tbsp sesame seeds (toasted)
- extra-virgin olive oil (for pan-frying)
Kabayaki sauce
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2–4 drops honey
- 1 Tbsp sake
- 1–2 tsp grated ginger (with juice)
toppings
- Green onion (chopped)
- Ginger (grated)
- Sansho pepper
Instructions
For the kabayaki sauce
- Mix all ingredients in a small mixing bowl or jar. Set aside
For the steaks
- Microwave the tofu with a paper towel in a bowl for 2 minutes and 30 seconds.
- Cut tofu into flat 1 in. squares, 1/2 in. thick.
- Pat dry and coat lightly on all sides with potato starch.
- Using medium heat, add 2-3 Tbsp extra-virgin olive oil to a large skillet and when shimmering, add the tofu squares.
- Pan-fry both sides until they’ve turned a light gold, roughly 2-3 minutes per side.
- 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.
- Once each square is thoroughly coated, top with desired garnishes, and serve.
Notes
Tips:
-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!