Tofu Steak
Crispy pan-fried tofu steak served with a rich soy-mirin-ginger-garlic sauce.
Contents（2項）▾
Ingredients
- 400 g firm tofu
- 50 g potato starch
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 green onions, finely sliced
- salt to taste
Steps
Press the firm tofu for 15-20 minutes to expel excess water, which helps achieve a crispier texture when frying.
Once pressed, cut the tofu into thick slabs (about 2 cm) and season lightly with salt.
Dredge each tofu slab in potato starch, ensuring an even coating for a crisp surface during frying.
Heat the vegetable oil in a non-stick pan over medium-high heat (about 180°C). Add the tofu slabs and pan-fry for 4-5 minutes on each side until deep golden and crisp.
In the same pan, add soy sauce, mirin, grated ginger, and minced garlic. Cook for 2-3 minutes, stirring until the sauce thickens slightly.
Serve the tofu steak drizzled with the sauce and garnish with finely sliced green onions.
Why this works
The key to achieving a perfectly crispy tofu steak lies in the dual techniques of pressing and dredging. Pressing the tofu removes excess water, allowing it to crisp up during frying instead of steaming. If your tofu breaks while pressing, try using a heavier weight or a thicker towel to absorb moisture effectively. Dredging in potato starch creates a protective layer that crisps up beautifully in hot oil, contrasting the soft interior of the tofu. If the starch seems too thick, you can lightly shake off excess before frying to ensure an even, thin coating. This method also allows the soy-mirin-ginger-garlic sauce to glaze the tofu without making it soggy, preserving that desirable crunch while enhancing the dish's flavor profile.