Our family's go-to "Golden Tofu Steak" can be made for just 50 yen! By coating drained firm tofu with flour and egg, you can enjoy a crispy exterior and a fluffy interior, similar to fried food. Enjoy it as is with ginger and soy sauce right off the pan, or serve it like agedashi tofu with toppings and ponzu. Please try it while it's piping hot!
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 1 block
- Beaten Egg 1
- All-Purpose Flour
- Vegetable Oil
- Sesame Oil
- Myoga (Japanese Ginger)
Seasonings
- Soy Sauce
- Grated Ginger
- Ponzu Sauce
Steps
- Wrap firm tofu (1 block) in paper towels, place a plate on top as a weight, and drain for about 30 minutes.
- Pat the surface of the drained tofu dry with paper towels.
- Cut the tofu in half lengthwise, then cut into 1cm to 1.5cm thick slices.
- Lightly coat the surface of the sliced tofu with all-purpose flour.
- If using myoga (Japanese ginger) for toppings, slice it beforehand and soak in water to remove bitterness.
- Heat vegetable oil in a frying pan, and add a little sesame oil if you have it.
- Dip the flour-coated tofu into the beaten egg, then arrange in the heated frying pan.
- Flip the tofu once it has browned.
- Once browned on both sides, pour the remaining egg mixture into the pan. Use chopsticks to stir and coat the tofu evenly with the egg. (Key Tip!) Standing the tofu slices up and coating the entire surface with egg will result in a beautiful finish.
- Once both sides are golden brown, remove to a plate to finish.
- Serve with your favorite condiments such as ponzu sauce or ginger soy sauce. (Key Tip!) To enjoy the crispy texture like fried food, it's best to eat it piping hot right after cooking. If it cools down, you can reheat it in a toaster oven to restore crispiness.
- Top generously with herbs (such as myoga, green onions, or shiso leaves) and drizzle with ponzu sauce for an agedashi tofu-like flavor.
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