Japanese Tofu Steak

So excited to see F1 back in Japan! One of my favorite races of the calendar — awesome track, beautiful location, and the BEST fans.

I also love so much of Japanese cooking and food, I was excited to try a couple different dishes for some nice variety. These Tofu Steaks were delicious, crispy on the outside, warm and creamily textured on the inside with great punchy flavors from the ginger, scallions, and flavored soy sauce.

Tofu Steak

Serves 2

14 oz silken tofu 
Salt and pepper
2 tablespoons grated garlic
3-4 tablespoons potato starch
3 tablespoons vegetable oil

For topping
1 ounce ginger, grated 
2 scallions, sliced thinly 
Bonito or katsuobushi (dried fish flakes) (optional - leave off for vegetarian)
Banno soy sauce (recipe below)

For the Banno soy sauce
¼ cup mirin
½ cup soy sauce
2 inch piece kombu seaweed/ dried kelp


  1. To make the banno soy sauce: in a small saucepan, bring the mirin to a boil, reduce to low heat and cook for 2-3 minutes to burn off the alcohol. Remove from the heat and add the soy sauce and kombu, leave to cool, then refrigerate. 

  2. Drain the tofu well, cut into four slices, and place on clean kitchen towel for at least 15-20 minutes to remove as much liquid as possible. 

  3. Season the tofu slices with salt and pepper on both sides and then spread with grated garlic. 

  4. Lightly coat both sides of the tofu pieces in the potato starch. 

  5. Heat a little oil in a heavy skillet and when hot, add the tofu, cooking until crispy and browned on one side, flip and cook the other side. 

  6. Serve with grated ginger, sliced scallions, and bonito, finish by dressing with banno soy sauce at the table. 



From Everyday Harumi: Simple Japanese Food for Family and Friends by Harumi Kurihara 

JapanMaria DawsonTofu, Vegetarian, EntreeComment