The spring season is like a magic.

When I see the newborn leaves swaying in the breeze, and hear the birds singing in the field, I feel like as if I’m in the heaven. 

How fortunate I am to be able to have such a moment with this beautiful nature without any other people around me !  

I don’t  need any other things !!

 

  

Today’s recipe is not related to the season.

You can make it in any seasons.

It is a very economical dish as the main ingredient is cheap in Japan.

 

What do you think it is ?

 

It is  

white. 

Usually rectangular shape (sometimes square). 

Soft, some are firmer and some are softer. 

Something Japanese people eat very frequently. 

A very important and useful ingredient for vegans, made from soybeans.

 

I guess by now many of you know the answer.

 

 

It is tofu / soy bean curd !

 

The dish I am sharing with you today is “Tofu Steak” or some may say, “Tofu Teriyaki”.  

 

It is easy to cook, tasty to eat, and cheap to get the ingredients. 

So you must try it ! 

I am also giving the idea of how to eat it with the appetizing photos at the end of the page.

 

Tofu Teriyaki / Sautéed Soybean Curd

 

Ingredients 

1/2 firm tofu (200g before pressing)

1/2 tsp sesame oil

1 Tbsp mirin/sweet Japanese wine for cooking

  *if not available, replace with rice wine + 1/2 Tbsp of syrup,

1 Tbsp tamari/dark soy sauce

  *if not available, replace with 1/2 tsp of syrup and 2 tsp of soy sauce

1 Tbsp soy sauce

 

For topping 

Spring onion

Daikon radish

Ginger

   

Procedure 

1.   Combine mirin, tamari and soy sauce in a bowl.

2.   Remove the excess water from the tofu by putting the weight on top of it.

 You can use the tofu case filled with water as a weight.  Place the strainer under tofu with a bowl to receive the water dripping down from the tofu.

 

3.   Slice the tofu into halves an inch thickness and dry the surface with the kitchen paper or towel.

 

4.   Heat up the skillet, add sesame oil and sauté tofu till both sides turn golden brown.

5.   Pour the combined seasoning over tofu. 

＊Be cautious, it usually sizzles and the sauce may splash.

6.   Flip over to coat both sides with gravy.

 

7.   Transfer the sautéed tofu to the plate, top up with the gravy, grated radish, grated ginger and the spring onion.

 

8.   Enjoy it straight away while it is still hot.

  

Notes

 

l  The firmness of the firm tofu varies depending on the manufacturers.  If it is very firm, you may not need to remove the excess water.

 

  

Tofu steak can be a very useful ingredient for many other cookings.

 

 Tofu teriyaki don.   Dice the tofu steak and top up on the rice together with the vegetables.

 

 As one of the ingredients for sushi roll.

 

 As the main ingredient for sandwich.

 

 Very suitable as an ingredient for onigiraz.

  

You can create your own way of eating it !

  

Happy Cooking !