{"id":1495,"date":"2021-06-19T07:00:00","date_gmt":"2021-06-19T14:00:00","guid":{"rendered":"http:\/\/site.mrslinskitchen.com\/recipes\/?post_type=cuisine-recipe&p=1495"},"modified":"2021-06-18T22:55:36","modified_gmt":"2021-06-19T05:55:36","slug":"japanese-tofu-steak","status":"publish","type":"cuisine-recipe","link":"https:\/\/site.mrslinskitchen.com\/recipes\/index.php\/recipe\/recipe\/japanese-tofu-steak\/","title":{"rendered":"Japanese Tofu Steak – Tofu Recipe"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n\n\n\n\n

\"Japanese<\/figure>\n\n\n\n

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<\/a>. In the past, I have also shared 2 Taiwanese recipes for panko fried tofu<\/a> and crispy fried tofu<\/a>. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

\"Japanese<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Japanese<\/figure>\n\n\n\n
  • 1 block of medium-firm tofu<\/li>
  • potato starch<\/li>
  • cooking oil<\/li><\/ul>\n\n\n\n

    For this recipe, I recommend using medium-firm tofu because it\u2019s 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. <\/p>\n\n\n\n

    Teriyaki Sauce<\/h4>\n\n\n\n
    • 1\/2 teaspoon grated ginger<\/li>
    • 1 teaspoon grated garlic<\/li>
    • 1 tablespoon soy sauce<\/li>
    • 1\/2 tablespoon sugar<\/li>
    • 1 tablespoon mirin<\/li>
    • 1 tablespoon sake<\/li>
    • thinly sliced green onion<\/li><\/ul>\n\n\n\n

      Ponzu Sauce<\/h4>\n\n\n\n
      • 1 tablespoon soy sauce<\/li>
      • 1\/2 tablespoon lemon juice<\/li>
      • 1\/2 tablespoon rice vinegar<\/li>
      • thinly sliced green onion<\/li>
      • katsuobushi<\/li>
      • grated daikon\/radish<\/li><\/ul>\n\n\n\n

        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.<\/p>\n\n\n\n

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