Tofu Steak　豆腐ステーキ

This easy tofu steak is my go-to lifesaver recipe for busy days when I still want something healthy and satisfying. Crispy on the outside, soft and comforting on the inside, it’s full of savory Japanese flavor and comes together quickly with simple ingredients.

Perfect for a busy weeknight or a light, nourishing meal, this tofu steak proves that good food doesn’t have to be complicated. If you’re short on time but don’t want to compromise on taste or health, this is the recipe you’ll come back to again and again.

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Servings: 2 steaks

Ingredients Method Notes

Ingredients

7 oz tofu (1/2 a standard 14 oz medium firm package is recommended)
1/4 tsp salt
1/4 tsp black pepper
2 tbsp katakuriko (Japanese potato starch)
1 tbsp oil (vegetable, sesame, or olive oil)
1 small piece of ginger
1 tsp soy sauce
1 tbsp chopped scallions

Method

Wrap a half of a 14 oz packet of tofu with a paper towel, and place a weight on top for 10 minutes to release some of the moisture.
Gently squeeze the tofu to discard the excess water.
Cut the tofu block in half. Sprinkle salt and black pepper on both sides of the each piece of tofu.
Coat the tofu pieces with katakuriko (Japanese potato starch).
Heat the frying pan with oil, and add the tofu pieces. Once one side turns golden, flip the steak, and when both sides are done, place them on a serving plate.
Grate a small piece of fresh ginger. Pour soy sauce over the tofu steaks, and add the grated ginger and chopped scallion on top.
It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!

Notes

Handle the tofu gently so it keeps its shape and doesn’t fall apart.
Feel free to experiment with the toppings. A sprinkle of white sesame seeds or shichimi-togarashi (Japanese chili pepper) is great, or try adding chopped takana or kimchi for extra flavor.
No katakuriko? All-purpose flour works too, but katakuriko gives you a thicker, crispier coating.