Easy Crispy Japanese Tofu Steak Food

TOFU STEAK

Steps:

• 「PREP」Wrap the tofu in a paper towel and set aside for 30 minutes to drain. While the tofu is draining, make the dashi shoyu and leave to cool. Peel and grate the ginger. Chop the green onion finely.
• Cut the tofu into 4 pieces and pat dry with a paper towel. Sprinkle with salt and pepper. Lightly coat the tofu pieces with potato starch.
• Heat a frying pan to medium-high and add the oil. Fry the tofu, flipping to make sure each face is cooked til crispy, about one minute per cube face or 6 minutes in total.
• Put two tofu cubes on a plate and top with the katsuobushi, spring onion and a small amount of grated ginger. Drizzle 1-2 teaspoons of dashi shoyu over each serving. Enjoy!

EASY CRISPY JAPANESE TOFU STEAK

Steps:

• Wrap the tofu in a paper towel and place it on a plate with another plate on top of the tofu to drain the excess water. Leave for about 10 minutes.
• In the meantime, wash the bok choy and cook it in boiling water for about 2-3 minutes.
• Drain the bok choy and serve it on a plate with the brown rice.
• Heat some oil in a pan on high heat and cook the tofu until browned on both sides.
• Pour the sauce over the tofu in the pan until the sauce has reduced/evaporated a little.
• Serve the tofu on top of the rice and bok choy and drizzle the extra sauce on top.

MARINATED TOFU STEAK FOR ONE

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

THE BEST CRISPY TOFU

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.