Tofu Steak Recipes

Steps:

• Drain the tofu and wrap in kitchen paper. Place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes.
• Slice into 4 and season with salt, pepper and minced garlic. dust with the flour.
• Heat the oil in a pan to a high temperature Add the tofu and turn when crispy.
• Serve.

Steps:

• To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat. In a bowl, whisk together the cornstarch and water. Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly. Remove from the heat and set aside. (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
• To prepare the tofu, heat an 11-inch nonstick sauté pan over medium heat. Add 1 tablespoon of the sesame oil. Lightly dredge the tofu pieces in the cornstarch and place in the hot pan. Cook until golden brown, 2 1/2 to 3 minutes per side. Remove from the pan.
• Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms. Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer. Remove from the heat.
• Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables. Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.

Steps:

• Slice the tofu block into steak-sized rectangles.
• Arrange tofu slices in a shallow dish so they overlap as little as possible.
• Combine other ingredients in a bowl and mix well.
• Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.
• Cover and refrigerate overnight (or as long as you've got).
• Cook marinated tofu steaks on grill or in non-stick skillet.
• Give it a few minutes on each side, or until lightly browned.

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.

Steps:

• Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
• Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
• Spread marinated tofu onto the prepared baking sheet.
• Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.