Japanese cuisine · Vegetable Dishes

Tofu Steak

Firm tofu coated in flour, fried crisp and glazed glossy with a butter-soy sauce.

Ingredients · for 4 servings

• 600 g firm tofu
• 4 tbsp flour
• 3 tbsp sesame oil
• 30 g butter
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 10 cm daikon radish
• 2 scallions

Instructions

1. Cut the tofu into four equally thick slices, place between paper towels, weigh down with a plate and drain for 15 min. — only dry tofu really turns crisp.
2. Finely grate the daikon and press out lightly, cut the scallions into fine rings.
3. Mix soy sauce, mirin, sake and sugar in a small bowl and set aside.
4. Coat the tofu slices all around in the flour, tap off excess flour and fry in the hot sesame oil for 4–5 min. per side over medium heat, until a firm, golden-brown crust has formed.
5. Add the butter to the pan, pour in the sauce mixture and turn the slices in it for 1–2 min., until the sauce thickens foamy and glazes the tofu dark.
6. Arrange the steaks on plates, pour the pan sauce over them and serve immediately sprinkled with grated daikon and scallions.