I have made this Tofu Steak a couple of times and I really love it.
I serve it with a bowl of Miso Soup.
The recipe is from the cookbook “Everyday Harumi”, although I have reduced the amount of soy sauce in the sauce recipe as originally I found it too salty.
- 100 ml Mirin
- 150 ml Tamari (Gluten Free Soy Sauce – the original recipe was 300 ml)
- 10 cm piece of Konbu seaweed, wiped of any salty !!
- 600 g soft/silken tofu – cut into slices (sort of fish finger shape)
- Freshly Ground Black Pepper
- 1 tablespoon grated Garlic
- 25 g fresh Ginger – grated
- 50 g Spring Onions – finely sliced
- 5 tablespoons Potato Starch
- Sunflower oil for frying
- Katsuobushi – dried fish flakes for garnish
First make the Banno Soy Sauce:
In a small saucepan bring the Mirin to the boil, reduce the heat to low and cook for 3 minutes to burn off the alcohol. Remove from the heat, add the Tamari and Konbu. Leave to cool then put in the fridge.
Carefully dry the pieces of Tofu with paper towel. You need to be very careful with the Tofu as it breaks very easily.
Season the Tofu with Pepper, then spread one side of the tofu with the grated Garlic.
Lightly coat the Tofu pieces in the Potato Starch.
Heat the oil in the frying pan and when hot add the Tofu, cooking until it is crispy and brown on both sides.
Serve with the grated Ginger, sliced Spring Onions and Katsuobushi on top.
Serve with the Banno Soy Sauce.