"Tofu steak" is one of those Japanese restaurant menu items I'm overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn't topped with bonito, or dried fish flakes). I've found most tofu steaks to be uninspiring, but then a a ginger-laden version at one restaurant changed my opinion. It turned tofu steak from a dish I was relegated to eating to something I started craving at home. The restaurant version included egg, as many tofu steaks do, but I wanted to keep this version vegan. You could certainly incorporate egg if you wanted to make it more substantial. Baking is also an option to make it more healthy. This is a quick and easily adaptable recipe. It does help to use a cast iron skillet for that sizzling effect, but any pan is fine.
Tofu Steak with Miso and Ginger Serves 2-3
1 (14-ounce) block extra firm tofu 1 tablespoon white miso 6 tablespoons warm water 3 tablespoons finely grated ginger Vegetable oil for frying Scallions and sesame seeds for garnish (optional)
Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
In a small bowl, mix together miso, water, and ginger.
Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
Pour miso mixture over and between tofu slices and cook until sizzling.
Just before serving, garnish with scallions and sesame seeds.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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