Japanese tofu steak
Japanese tofu steak is a firm tofu fried in a frying pan and seasoned with a sweet and salty sauce. It is easy to make and healty.
Servings: 3 people
Equipment
- 1 Frying pan
Ingredients
- 1 block Firm tofu (about 500gram)
- An appropriate amount of Cornstarch (or potato starch or wheat flour)
- 2 tablespoon Vegetable oil
- 3 tablespoon Fine granulated sugar or caster sugar
- 3 tablespoon Japanese soy sauce
- 3 tablespoon Mirin
- 3 tablespoon Japanese sake or Chinese rice wine
- 1/2 teaspoon Doubanjiang or sambal
- 1½~2 tablespoon Normal mayonnaise (don't use low calorie mayo)
- 2 tablespoon Finely chopped green onion
Instructions
- Cut the tofu into large bite-size pieces, and chop green onion finely.
- Place the tofu on two layers paper towels and drain. After about 15 minutes, the paper towel will be completely wet, so turn it over on a new paper towel and let it sit for another 15 minutes.
- Mix the sauce ingredients (sugar, soy sauce, mirin, sake, doubanjiang, mayonnaise) in a small bowl. It's okay if the mayonnaise doesn't mix well.
- Heat a frying pan and add oil. Wipe off any excess moisture on the tofu with paper towel. Coat the tofu with cornstarch and place in the frying pan.
- Fry all sides well over medium high heat until golden brown. The surface should be crispy. Remove the tofu from the frying pan and transfer to a plate.
- Put the sauce ingredients in a frying pan and bring to a boil, and simmer until slightly thickened. Then put the tofu back in and mix it with the sauce. Cook for 2-3 minutes, turning the tofu occasionally. (The mayonnaise should melt during this process.)
- Place the tofu on a plate and sprinkle it with the green onions.
Notes
If you don't like spicy food, you can omit doubanjiang. You can also add grated ginger or / and garlic to taste, if you like.