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.
- 600 g silken tofu 1 block
- 3 tbsp vegetable oil
- 2 tbsp dashi shoyu
- 1 pinch salt
- 1 pinch pepper
- 4 tbsp potato starch for coating
- 10 g ginger (to garnish)
- 1 stalk green onion (to garnish)
- katsuobushi to taste (to garnish)
- Wrap the tofu in a paper towel and set aside for 30 minutes to drain.While the tofu is draining, make the dashi shoyu and leave to cool.Peel and grate the ginger.Chop the green onion finely.
- Cut the tofu into 4 pieces and pat dry with a paper towel. Sprinkle with salt and pepper. Lightly coat the tofu pieces with potato starch.
- Heat a frying pan to medium-high and add the oil. Fry the tofu, flipping to make sure each face is cooked til crispy, about one minute per face or 6 minutes in total.
- Put two tofu squares on a plate and top with the katsuobushi, spring onion and a small amount of grated ginger. Drizzle 1-2 teaspoons of dashi shoyu over each serving. Enjoy!