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Why I Love Tofu Steak
In search of a fast and comfy tofu dish? This Japanese Tofu Steak with Mushroom Ankake Sauce is a scrumptious option to take pleasure in tofu at house. The tofu is flippantly coated in flour and pan-fried till golden, then served with a shiny, thick sauce full of mushrooms, carrots, and ginger. It’s a straightforward, wholesome dish that pairs fantastically with rice and miso soup for a whole meal.
- Crispy exterior, silky inside—so satisfying!
- Prepared in underneath half-hour with pantry substances
- A scrumptious vegetarian foremost dish filled with umami
Love tofu recipes? Strive my Mapo Tofu, Agedashi Tofu, and Teriyaki Tofu subsequent!
What Are Tofu Steak and Ankake?
Tofu steak (豆腐ステーキ) is a thick slice of drained tofu that’s pan-fried till golden and crispy on the skin, but tender and smooth on the within. Ankake (あんかけ) refers to a shiny, savory sauce thickened with potato starch (katakuriko), impressed by Chinese language-style cooking. Ready plain or with substances like mushrooms or minced meat, ankake is commonly served over tofu, yakisoba fried noodles, omelettes and eggs, and fried rice.
Substances for Japanese Tofu Steak
- medium-firm tofu (momen dofu)
- mushroom ankake sauce:
- enoki mushroom and shimeji mushroom (brown beech)
- carrot
- inexperienced onion/scallion
- vegetable inventory/broth, soy sauce, mirin, sugar, ginger, and garlic – for the sauce combination
- potato starch and water – or use cornstarch; for the thickening slurry
- all-purpose flour – or use cake flour for a extra delicate crust
- salt and black pepper
- toasted sesame oil
Discover the printable recipe with measurements under.
Methods to Make Japanese Tofu Steak
- Drain the tofu. Wrap tofu in paper towels and microwave for 1½–2 minutes to take away extra water or press it underneath a plate with a weight for half-hour. Lower it into 1-inch slabs.
- Put together the greens. Slice the inexperienced onion, julienne the carrot, and trim and separate the enoki and shimeji mushrooms. Grate the ginger and mince the garlic.
- Combine the sauce. In a bowl, mix broth, soy sauce, mirin, sugar, grated ginger, and garlic. In a separate small bowl, combine potato starch and water to make a slurry.
- Pan-fry the tofu. Season each side of tofu with salt and pepper, then flippantly coat with flour. Warmth oil in a pan over medium warmth and fry either side for 3 minutes till golden, wiping off the browned flour within the pan as you go. Switch to a plate.
- Prepare dinner the ankake sauce. Sauté the inexperienced onion (white half), carrot, and mushrooms. Pour within the sauce combination and simmer for five minutes. Briskly stir within the slurry to thicken the sauce.
- Serve. Spoon over the tofu and sprinkle with the inexperienced onion garnish. Serve instantly and revel in!
Nami’s Recipe Ideas
These easy suggestions will provide help to make completely crisp tofu and a silky-smooth ankake sauce each time.
- Drain tofu effectively – Moist tofu gained’t crisp correctly.
- Use cake flour – It’ll provide you with a lighter, extra delicate crust in comparison with all-purpose flour; see learn how to make cake flour at house.
- Shake off extra flour – Goal for a lightweight coating on the tofu for a crisp texture and clear taste.
- Don’t overcrowd the pan – Give every slice house to brown evenly and keep crispy.
- Let the tofu sear undisturbed – It can flip golden brown and crisp sooner this manner. Sometimes, you may gently press down with a spatula.
- Take away burnt flour – Wipe off the browned flour within the pan with a paper towel to maintain the oil clear so it doesn’t darken and damage the tofu crust.
- Add slurry slowly – Then, stir continually so the sauce thickens easily and evenly.
- Modify sauce thickness – If the ankake sauce turns too thick, add a small splash of water to loosen it. If it’s too skinny, stir in a little bit extra slurry or simmer briefly to thicken.
- Serve immediately – The tofu is crispiest and the ankake sauce is most shiny when freshly made, so take pleasure in it instantly for one of the best style and texture.
Variations and Customizations
Seeking to change issues up? Strive these straightforward and attractive concepts!
- Add protein. Sauté shrimp, minced hen, or floor pork for a heartier, extra satisfying model.
- Change the mushrooms. Create a wealthy mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami taste.
- Add spice. Prime with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to offer the sauce further depth and a delicate kick.
- Change the inventory. Use hen broth as a substitute of vegetable broth for a savory, comforting notice.
- Add colour with greens. Stir in bok choy, spinach, or komatsuna for further colour, vitamins, and freshness.
What to Serve with Japanese Tofu Steak
Spherical out your meal with:
Storage and Reheating Ideas
To retailer: Maintain leftover tofu and sauce in separate hermetic containers. Retailer within the fridge for as much as 3 days.
To reheat: Reheat gently on the stovetop or within the microwave till heat.
Continuously Requested Questions
Sure, you need to use smooth or silken tofu. It breaks simply, so I counsel practising this recipe with medium tofu first earlier than attempting silken tofu. You should utilize agency tofu, though the feel won’t be smooth.
It’s greatest to make ankake sauce proper earlier than serving for the perfect shiny texture and consistency. Once you first make the sauce within the pot, it might look completely thick. However as soon as you permit it out, it could possibly develop into runny. This occurs when moisture from the substances—particularly high-water ones like cabbage, bok choy, bean sprouts, mushrooms, or tofu—seeps out and thins the sauce. When you’d like to avoid wasting time, you may put together the sauce as much as 2–3 days prematurely and retailer it in an hermetic container within the fridge. When reheating, add the starch slurry simply earlier than serving. This step helps preserve the sauce {smooth}, shiny, and steady, with out separating.
I’d love to listen to how yours turned out! 💛 Please go away a star score and remark under to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different house cooks uncover recipes they will belief.
Stop your display from going darkish
For the Mushroom Ankake Sauce
To Drain the Tofu
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Wrap ½ block medium-firm tofu (momen dofu) in 2–3 layers of paper towels. Place it on a microwave-safe plate.
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Warmth within the microwave at 600W (approx. 50% energy for me) for 1½–2 minutes to empty the water from the tofu. If you do not have a microwave, you may press the tofu utilizing a plate with a heavy object on high for half-hour.
To Lower the Substances
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Lower the drained tofu in half horizontally into 2 slabs about ¾-inch (2 cm) thick. Put aside.
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Lower 1 inexperienced onion/scallion diagonally into skinny slices. Maintain the white and inexperienced elements in separate piles.
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Peel 2 inches carrot and slice lengthwise into skinny slabs, then julienne into skinny matchsticks.
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Trim off the soiled, dry “root” finish from ¼ package deal enoki mushrooms. Lower crosswise in half, then separate the enoki stems into small clusters along with your palms.
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Trim off the foundation finish from ⅓ package deal shimeji (brown beech) mushrooms and separate the mushrooms.
To Mix the Sauce Combination
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Peel and grate 1 inch ginger (I take advantage of a ceramic grater). Add ½–1 tsp grated ginger with juice to 1 cup vegetable inventory/broth in a bowl or measuring cup. Mince and add 1 clove garlic (I take advantage of a garlic press).
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Add 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 tsp sugar to the broth and stir to dissolve.
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Combine 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry.
To Prepare dinner the Ankake Sauce
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Add 1 Tbsp sesame oil (as wanted), white a part of the inexperienced onion, and carrot strips to the identical pan over medium warmth. Toss to coat within the oil with a wood spatula.
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Add the mushrooms and stir-fry to coat with oil.
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Subsequent, give the sauce combination a fast stir and add it to the pan. Convey to a simmer over medium warmth and prepare dinner for 5 minutes. Nami’s Tip: If the sauce evaporates and turns too thick, add a small splash of water to loosen it. If it is too skinny, stir in a bit extra slurry or simmer briefly to scale back and thicken.
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Give the slurry a fast stir, then pour it slowly into the pan whereas stirring briskly till the sauce thickens. As soon as it turns into shiny and translucent, flip off the warmth.Nami’s Tip: In case your sauce is simply too thick, slowly add 1–2 Tbsp water and stir shortly with a spatula to examine the consistency. If the sauce is simply too skinny, you may let it simmer a bit longer.
Seeking to change issues up? Strive these straightforward and attractive concepts!
- Add protein. Sauté shrimp, minced hen, or floor pork for a heartier, extra satisfying model.
- Change the mushrooms. Create a wealthy mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami taste.
- Add spice. Prime with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to offer the sauce further depth and a delicate kick.
- Change the inventory. Use hen broth as a substitute of vegetable broth for a savory, comforting notice.
- Add colour with greens. Stir in bok choy, spinach, or komatsuna for further colour, vitamins, and freshness.
Did you make this recipe?
Tag @justonecookbook on Instagram so we will see your scrumptious creation!
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