Light and crispy on the outside, soft and creamy on the inside, tofu’s neutral taste is paired with sharp-tasting sauce and toppings. This recipe is all about balanced contrast, and the result is divine, melt-in-your-mouth bliss.
Tofu steak is a simplified version of agedashi tofu, a traditional Japanese recipe with deep-fried tofu served in a dashi-based broth.
In this version the tofu is pan-fried, using less oil, and instead of pouring a large amount of mild dashi-based sauce over it, the steak is drizzled with a little bit of strong dashi shoyu sauce (substitute with regular soy sauce in a pinch). Both recipes are lovely and relatively quick, but tofu steak has a simpler clean-up because of the much smaller amount of oil used, so it’s great for an easy weeknight dinner!
It’s essential to use potato starch (katakuriko in Japanese) to get a perfectly light and crispy texture. If you have to substitute it with something, opt for corn starch rather than flour. Another key to optimal crispiness is to make sure to sufficiently drain the tofu of moisture and pat it dry, otherwise the coating will turn gooey and won’t provide this dish’s signature contrast in texture.