Japanese tofu recipe | Tofu steaks with kabayaki sauce (EASY!)

Remove excess water from the tofu by microwaving it for about 2 minutes and 30 seconds, adjusting time based on microwave strength.

Mix together the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, and a couple drops of honey.

Dredge the tofu steaks on both sides with potato starch, ensuring they are lightly coated.

Preheat a large cast iron pan and add about 3 tablespoons of olive oil.

Cut the tofu into squares about half an inch thick after microwaving and pat dry to remove excess moisture.

Saute the tofu steaks in the preheated pan until they are lightly browned on both sides, not dark brown.

Once the tofu is browned, add half of the sauce to the pan and coat the tofu steaks, flipping them to ensure even coverage.

Reduce heat if necessary to prevent the sauce from burning, and cook until the sauce thickens and absorbs into the tofu.

Plate the tofu steaks and garnish with toasted sesame seeds, sliced green onion, and grated ginger.

Equipment Needed

Spice Level:

Dietary

Allergens