A simple way to season your tofu steaks. Reminiscent of nirajouyu , but with a little vinegar for acidity and added depth! These steaks are right at home on a bed of greens and myoga, if you can find it. If not, red onion will add the color and another layer of flavor that'll make this look and taste just as delicious! Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1You can make the tofu steaks a little healthier by broiling them in the oven for 2-3 minutes until they get a nice crust. Just forgo the breading or coating with potato starch. If you can't find myoga, you can substitute red onion to get the same colors as in this video. If you can't find mizuna greens just use baby lettuce greens. You can make this a salad too, it's very delicious with a little bit of red pepper if you like things a little spicy. Tofu recipes don't get much easier than this and because of that it's one of my favorite ways to enjoy tofu steaks, Japanese style! For more info on my online Japanese tofu cooking course and to get this recipe visit https://www.tofuryouri.com. There you'll find more info on my Tofu Ryouri Simple Japanese tofu recipes cookbook and more! Question of the day -have you made tofu steaks before? if so how did you make them?! lmk in the comments! TIP - always make sure you remove excess water from your tofu- The primary types of tofu I use are soft tofu and firm tofu. One of the key steps in making any tofu dish a success is removing excess water from the tofu. Tofu is over 80% water. So if not drained properly youll end up with a diluted seasoning or sauce. By removing excess water, you also concentrate the tofu flavor, umami, and improve the texture. If you're frying it, it'll reduce any splattering caused by water mixing with oil. There are several ways you can remove excess water from tofu. Also referred to as mizuwokiru (), literally to cut the water. One easy way is to use a press like the TofuXpress- https://amzn.to/2DVk8k2 Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1SUPPORT https://www.patreon.com/alldayieatEquipment used in my videos-https://www.amazon.com/shop/alldayieathttps://kit.com/alldayieat/videography-and-photographyKeep in touchhttps://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1https://www.pinterest.com/alldayieat/https://www.facebook.com/alldayieat/https://www.instagram.com/alldayieatlikeashark/https://twitter.com/alldayieatAll Day I Eat Like a shark - Home base for all my Japanese recipes and blog posts https://www.alldayieat.com/DISCLAIMER: This description contains affiliate links, which means that if you click on one of the product links, Ill receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support! #japanesefood #tofurecipes #tofu
