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5.0 from 3 votes

Tofu Steak

With seared tofu glazed in Japanese steak sauce and topped with sauteed mushrooms and crispy garlic chips, this Tofu Steak recipe makes for an easy protein-packed meal with layers of textures and flavors.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 22 mins
Servings: 2 servings
Calories: 218 kcal
Course: Main Course
Cuisine: Japanese-Western Fusion

Ingredients

For tofu steak
  • 350 grams extra firm tofu
  • ¼ teaspoon salt
  • black pepper
  • 1 tablespoon Potato Starch
  • 2 tablespoons vegetable oil
  • 15 grams garlic (2 large cloves)
  • 100 grams enoki mushrooms
  • 60 grams Shiitake mushrooms
  • scallions (chopped for garnish)
For Japanese steak sauce
  • 2 tablespoons sake
  • 2 tablespoons ketchup
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon dark brown sugar

Instructions

    Cup of Yum
  1. Drain the 350 grams extra firm tofu and then use a sharp knife to slice the tofu in half horizontally into two steaks roughly the same thickness.
  2. Place the tofu steaks on a wire rack set on a tray and sprinkle with the ¼ teaspoon salt. Place another tray or flat plate on top of the tofu, and then balance a heavy weight on top. Let the tofu drain for at least an hour.
  3. Trim the growing medium off of the 100 grams Enoki mushrooms. Clean the 60 grams Shiitake mushrooms with a damp paper towel, trim the stems off, and slice up the caps.
  4. Peel and slice the 15 grams garlic about 1mm thick. I recommend using a mandoline so the slices are an even thickness; otherwise, they will not crisp evenly.
  5. When the tofu is done draining, transfer it to a dry work surface and season both sides with a generous amount of Black pepper. Add the 1 tablespoon potato starch to a strainer and dust all sides of the tofu steaks with an even layer.
  6. Heat a frying pan over low heat and then add the 2 tablespoons vegetable oil and sliced garlic. Spread the slices out into a single layer and continue frying, flipping them over in sequence until they've started to tan around the edges and there are no longer bubbling.
  7. Transfer the garlic chips to a paper towel-lined plate as they turn golden. Be careful not to let the garlic get too dark, or it will become bitter.
  8. Add the tofu steaks to the pan and turn up the heat to medium. Let the tofu fry undisturbed until it's golden brown on one side (3-4 minutes). Next, flip the tofu over and brown the second side (another 3-4 minutes).
  9. Once the tofu is browned, transfer to a plate and add the mushrooms. Saute the mushrooms until they're starting to brown (~3-4 minutes), and then transfer them out of the pan.
  10. Add the 2 tablespoons sake, 2 tablespoons ketchup, 1 ½ tablespoons soy sauce, and 1 tablespoon dark brown sugar to the pan and turn up the heat to bring the mixture to a boil. Let the sauce reduce until the bubbles get large and glossy (about a minute).
  11. Return the tofu steaks to the pan and flip them repeatedly to glaze with the sauce.
  12. Return the mushrooms to the pan and coat them with the remaining sauce.
  13. Plate your tofu steaks and top with the sautéed mushrooms, crispy garlic chips, and chopped Scallions to serve.

Nutrition Information

Calories 218kcal (11%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 1301mg (54%) Potassium 698mg (20%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 78IU (2%) Vitamin C 3mg (3%) Calcium 82mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 27g 9%
Protein 17g 34%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 1301mg 54%
Potassium 698mg 15%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 78IU 2%
Vitamin C 3mg 3%
Calcium 82mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.