Crispy Tofu Steak Rice Bowls

Ingredients

• 600 g firm tofu (Pressed under a 1–2 kg weight for about 30 minutes, then cut into 1.5–2 cm thick pieces)
• potato starch (As needed for a light coating; cornflour can be substituted)
• neutral cooking oil (As needed; use a little more than usual for pan-frying)
• mentsuyu (Japanese noodle soup base, to taste; dilute according to the product instructions if required)
• cooked rice (As needed; estimated at about 180 g per serving)
• daikon radish (Grated; use as much as desired)
• fresh ginger (Grated; use as much as desired)
• myoga (Japanese ginger, thinly sliced; optional but recommended by the author)
• spring onions (Thinly sliced, to taste)

Steps

1. 1

   Wrap the tofu thoroughly in kitchen paper. Place a tray or plate on top of the wrapped tofu so pressure will be distributed evenly, then place a 1–2 kg weight on the tray or plate. Press the tofu for about 30 minutes to remove excess water; thorough draining gives the tofu a firmer, more satisfying texture.

2. 2

   While the tofu presses, prepare the toppings. Grate the daikon radish and fresh ginger. Thinly slice the myoga and spring onions, keeping each topping separate for serving.

3. 3

   Unwrap the pressed tofu and cut it into pieces approximately 1.5–2 cm thick.

4. 4

   Lightly coat every tofu piece with potato starch, shaking off any excess so the coating is thin and even. Cornflour may be used instead.

5. 5

   Add a little more neutral oil than usual to a frying pan and heat it well over medium-high heat. Test the oil by placing wooden chopsticks into it; bubbles should appear around the tips when it is hot enough. Properly heated oil helps prevent the starch from absorbing too much oil.

6. 6

   Add the coated tofu pieces to the hot pan in a single layer, working in batches if necessary to avoid crowding.

7. 7

   Pan-fry the tofu until crisp and golden on the first side, then turn and fry until the other sides are equally crisp. Stand the pieces on their edges with tongs or chopsticks to crisp all of the edges. Transfer the tofu when the coating is crunchy and the centers are hot.

8. 8

   Divide the cooked rice among three bowls and place the crispy tofu on top.

9. 9

   Add the grated daikon, grated ginger, sliced myoga, and spring onions in the amounts you like.

10. 10

    Pour mentsuyu over each bowl to taste, diluting it according to its package directions if needed. Serve immediately while the tofu is crisp.

Notes

The author emphasizes pressing the tofu thoroughly for about 30 minutes. If the oil is not hot enough, the potato starch can absorb excess oil. Myoga is especially recommended when available. Serve immediately for the best crisp texture.

Nutrition per serving

• main
• Japanese
• East Asian
• vegetarian
• vegan
• dairy-free
• crispy
• pan-fried