Japanese Tofu Steak – Tofu Recipe

June 19, 2021Mrs. Lin's Kitchen
Japanese Tofu Steak

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If you love tofu, this Japanese Tofu Steak is the recipe you should try next. Pan-fried and served with homemade teriyaki sauce or ponzu sauce, this tofu recipe is full of flavor, healthy and easy to make.

Japanese Tofu Steak

I’ve shared many different tofu recipes but there are just so many ways to prepare this simple and healthy ingredient. In agedashi, tofu is deep-fried till crispy and served with tentsuyu sauce. You’d serve tofu cold and top with various toppings for hiyayako. In the past, I have also shared 2 Taiwanese recipes for panko fried tofu and crispy fried tofu.

In this Japanese Steak Tofu, we will coat the tofu in potato starch and pan-fry in a little bit of oil. Today, I will also show you how to make teriyaki sauce and ponzu sauce at home to serve with the tofu steak.

Japanese Tofu Steak

Ingredients

Japanese Tofu Steak
  • 1 block of medium-firm tofu
  • potato starch
  • cooking oil

For this recipe, I recommend using medium-firm tofu because it’s not too soft or too firm. If you prefer a firmer texture, you can choose firm tofu, too. If you really like softer texture, soft tofu is okay to use but it’s not ideal for this recipe. The soft tofu can easily break; therefore, you will need to handle it very carefully.

Teriyaki Sauce

  • 1/2 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • thinly sliced green onion

Ponzu Sauce

  • 1 tablespoon soy sauce
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon rice vinegar
  • thinly sliced green onion
  • katsuobushi
  • grated daikon/radish

Both of these sauces can be made in advance and stored in the refrigerator. When you want to make a large batch, you can adjust the ingredients but make sure to keep the ratio the same.

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Japanese Tofu Steak - Tofu Recipe

Ingredients

Ingredients

  • medium firm tofu
  • potato starch
  • cooking oil

Teriyaki Sauce

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1/2 tbsp sugar
  • 1 tsp garlic
  • 1/2 tsp grated ginger
  • thinly sliced green onion

Ponzu sauce

  • 1 tbsp soy sauce
  • 1/2 tbsp lemon juice
  • 1/2 tbsp rice vinegar
  • thinly sliced green onion
  • grated radish (daikon)
  • katsuobushi

Instructions

Prepare Ingredients

  • 1)

    Wrap the tofu in paper towels and put some weight on the top to drain the excess water. Do this for about 30 minutes.

  • 2)

    In the meantime, thinly slice the green onion. Grate the ginger and garlic.

  • 3)

    Grate the daikon radish. With your hand, slightly squeeze out the excess daikon juice. You don’t want the grated daikon to be too wet or too dry.

  • 4)

    When the tofu block is ready (after 30 minutes), cut it into equal-sized pieces. For my tofu block, I was able to cut it into 10 pieces; each piece is about 1” by 2” by 1/2”.

  • 5)

    In a clean bowl, add some potato starch. Then coat the tofu pieces evenly. You want to do this right before tofu is ready to be pan-fried.

Pan-fry Tofu

  • 1)

    In a pan, add 1 to 2 tbsp of oil and fry tofu on medium-high heat. You want to fry each side of the tofu pieces for about 2 minutes or until golden brown. When the tofu are done, take them out and serve with the sauce of your choice.

Teriyaki Sauce

  • 1)

    Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, 1/2 tablespoon of sugar, 1 teaspoon of grated garlic, and 1/2 teaspoon of grated ginger to a pan. Heat the sauce mixture on low heat. The sauce is ready once the sugar is all dissolved.

  • 2)

    To serve the tofu with teriyaki sauce, simply drizzle the sauce on top of the fried tofu. And garnish with some green onion.

Ponzu Sauce

  • 1)

    In a clean bowl, mix 1 tablespoon of soy sauce, 1/2 tablespoon of lemon juice and 1/2 tbsp of rice vinegar. For demonstration purposes, I only use half of the ingredients measurement for 1/2 block of tofu. As I mentioned before, you can adjust the ingredients for a larger or smaller amount of sauce.

  • 2)

    To serve, place some grated daikon on top of the tofu, sprinkle katsuobushi, garnish with some green onion, and lastly drizzle some ponzu sauce.

Nutrition

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