Why I Love Tofu Steak

Looking for a quick and cozy tofu dish? This Japanese Tofu Steak with Mushroom Ankake Sauce is a delicious way to enjoy tofu at home. The tofu is lightly coated in flour and pan-fried until golden, then served with a glossy, thick sauce filled with mushrooms, carrots, and ginger. It’s an easy, healthy dish that pairs beautifully with rice and miso soup for a complete meal.

• Crispy outside, silky inside—so satisfying!
• Ready in under 30 minutes with pantry ingredients
• A delicious vegetarian main dish full of umami

Love tofu recipes? Try my Mapo Tofu, Agedashi Tofu, and Teriyaki Tofu next!

Table of Contents

• Why I Love Tofu Steak
• What Are Tofu Steak and Ankake?
• Ingredients for Japanese Tofu Steak
• How to Make Japanese Tofu Steak
• Nami’s Recipe Tips
• Variations and Customizations
• What to Serve with Japanese Tofu Steak
• Storage and Reheating Tips
• Frequently Asked Questions
• Recipe Card
• Did you make this recipe?

What Are Tofu Steak and Ankake?

Tofu steak (豆腐ステーキ) is a thick slice of drained tofu that’s pan-fried until golden and crispy on the outside, yet tender and soft on the inside. Ankake (あんかけ) refers to a glossy, savory sauce thickened with potato starch (katakuriko), inspired by Chinese-style cooking. Prepared plain or with ingredients like mushrooms or minced meat, ankake is often served over tofu, yakisoba fried noodles, omelettes and eggs, and fried rice.

Ingredients for Japanese Tofu Steak

• medium-firm tofu (momen dofu)

• mushroom ankake sauce:

• enoki mushroom and shimeji mushroom (brown beech)

• carrot

• green onion/scallion

• vegetable stock/broth, soy sauce, mirin, sugar, ginger, and garlic – for the sauce mixture

• potato starch and water – or use cornstarch; for the thickening slurry

• all-purpose flour – or use cake flour for a more delicate crust

• **salt **and black pepper

• toasted sesame oil

*Find the printable recipe with measurements below. *

Jump to Recipe

How to Make Japanese Tofu Steak

1. Drain the tofu. Wrap tofu in paper towels and microwave for 1½–2 minutes to remove excess water or press it under a plate with a weight for 30 minutes. Cut it into 1-inch slabs.

2. **Prepare the vegetables. **Slice the green onion, julienne the carrot, and trim and separate the enoki and shimeji mushrooms. Grate the ginger and mince the garlic.

3. Mix the sauce. In a bowl, combine broth, soy sauce, mirin, sugar, grated ginger, and garlic. In a separate small bowl, mix potato starch and water to make a slurry.

4. Pan-fry the tofu. Season both sides of tofu with salt and pepper, then lightly coat with flour. Heat oil in a pan over medium heat and fry each side for 3 minutes until golden, wiping off the browned flour in the pan as you go. Transfer to a plate.

5. Cook the ankake sauce. Sauté the green onion (white part), carrot, and mushrooms. Pour in the sauce mixture and simmer for 5 minutes. Briskly stir in the slurry to thicken the sauce.

6. Serve. Spoon over the tofu and sprinkle with the green onion garnish. Serve immediately and enjoy!

Nami’s Recipe Tips

These simple tips will help you make perfectly crisp tofu and a silky-smooth ankake sauce every time.

• Drain tofu well – Moist tofu won’t crisp properly.

• Use cake flour – It’ll give you a lighter, more delicate crust compared to all-purpose flour; see how to make cake flour at home.

• Shake off excess flour – Aim for a light coating on the tofu for a crisp texture and clean flavor.

• Don’t overcrowd the pan – Give each slice space to brown evenly and stay crispy.

• Let the tofu sear undisturbed – It will turn golden brown and crisp faster this way. Occasionally, you can gently press down with a spatula.

• Remove burnt flour – Wipe off the browned flour in the pan with a paper towel to keep the oil clean so it doesn’t darken and ruin the tofu crust.

• Add slurry slowly – Then, stir constantly so the sauce thickens smoothly and evenly.

• Adjust sauce thickness – If the ankake sauce turns too thick, add a small splash of water to loosen it. If it’s too thin, stir in a little more slurry or simmer briefly to thicken.

• Serve right away – The tofu is crispiest and the ankake sauce is most glossy when freshly made, so enjoy it immediately for the best taste and texture.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

• Add protein. Sauté shrimp, minced chicken, or ground pork for a heartier, more satisfying version.

• Change the mushrooms. Create a rich mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami flavor.

• Add spice. Top with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to give the sauce extra depth and a gentle kick.

• Switch the stock. Use chicken broth instead of vegetable broth for a savory, comforting note.

• Add color with greens. Stir in bok choy, spinach, or komatsuna for extra color, nutrients, and freshness.

What to Serve with Japanese Tofu Steak

Round out your meal with:

• Steamed Rice
• Easy Miso Soup
• Spinach Ohitashi (Japanese spinach salad)
• Japanese Cucumber Salad (sunomono)

Storage and Reheating Tips

**To store: **Keep leftover tofu and sauce in separate airtight containers. Store in the fridge for up to 3 days.

To reheat: Reheat gently on the stovetop or in the microwave until warm.

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Frequently Asked Questions

Can I use firm or silken tofu?

Yes, you can use soft or silken tofu. It breaks easily, so I suggest practicing this recipe with medium tofu first before trying silken tofu. You can use firm tofu, although the texture will not be soft.

Can I make the ankake sauce ahead of time?

It’s best to make ankake sauce right before serving for the ideal glossy texture and consistency. When you first make the sauce in the pot, it may look perfectly thick. But once you leave it out, it can become runny. This happens when moisture from the ingredients—especially high-water ones like cabbage, bok choy, bean sprouts, mushrooms, or tofu—seeps out and thins the sauce. If you’d like to save time, you can prepare the sauce up to 2–3 days in advance and store it in an airtight container in the refrigerator. When reheating, add the starch slurry just before serving. This step helps keep the sauce smooth, glossy, and stable, without separating.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

• ½ block medium-firm tofu (momen dofu)
• ¼ cup all-purpose flour (plain flour) (or cake flour for light, crisp texture)
• ⅛ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 2 Tbsp toasted sesame oil (add as needed)

For the Mushroom Ankake Sauce

• ¼ package enoki mushrooms

• ⅓ package shimeji (brown beech) mushrooms

• 2 inches carrot

• 1 green onion/scallion

• 1 inch ginger (you’ll need ½–1 tsp grated, to taste)

• 1 clove garlic

• 1 cup vegetable stock/broth (or use 1 cup water + 1 tsp vegetable bouillon)

• 1 Tbsp soy sauce

• 1 Tbsp mirin

• 1 tsp sugar

• 2 tsp potato starch or cornstarch (for the slurry)

• 1 Tbsp water (for the slurry)

Gather all the ingredients.

To Drain the Tofu

Wrap ½ block medium-firm tofu (momen dofu) in 2–3 layers of paper towels. Place it on a microwave-safe plate.

Heat in the microwave at 600W for 1½–2 minutes to drain the water from the tofu. If you don’t have a microwave, you can press the tofu using a plate with a heavy object on top for 30 minutes.

To Cut the Ingredients

Cut the drained tofu in half horizontally into 2 slabs about ¾-inch (2 cm) thick. Set aside.

Cut 1 green onion/scallion diagonally into thin slices. Keep the white and green parts in separate piles.

Peel 2 inches carrot and slice lengthwise into thin slabs, then julienne into thin matchsticks.

Trim off the dirty, dry “root” end from ¼ package enoki mushrooms. Cut crosswise in half, then separate the enoki stems into small clusters with your hands.

Trim off the root end from ⅓ package shimeji (brown beech) mushrooms and separate the mushrooms.

To Combine the Sauce Mixture

Peel and grate 1 inch ginger (I use a ceramic grater). Add ½–1 tsp grated ginger with juice to 1 cup vegetable stock/broth in a bowl or measuring cup. Mince and add 1 clove garlic (I use a garlic press).

Add 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 tsp sugar to the broth and stir to dissolve.

Mix 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry.

To Fry the Tofu Steaks

When you’re ready to cook, season both sides of the tofu with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

Next, lightly coat all sides with ¼ cup all-purpose flour (plain flour) or cake flour.

Heat a frying pan on medium heat (I use an 11-inch carbon steel pan). When it’s hot, add 1 Tbsp toasted sesame oil to heat.

Once the oil is hot, dust off the excess flour from the tofu steaks and add them to the pan.

Nami’s Tip: Don’t overcrowd the pan. Give each slice space to brown evenly and stay crispy.

Fry both sides until golden brown, about 3 minutes per side. As it cooks, use a paper towel to wipe off the browned flour from the pan.

Nami’s Tip: Removing the burnt flour keeps the oil clean so it doesn’t darken and ruin the crust’s taste and appearance.

Let the tofu sear without moving it, occasionally pressing down gently with a spatula. When both sides are crispy and golden brown, transfer them to a serving plate. Clean the pan with a paper towel.

To Cook the Ankake Sauce

Add 1 Tbsp sesame oil (as needed), white part of the green onion, and carrot strips to the same pan over medium heat. Toss to coat in the oil with a wooden spatula.

Add the mushrooms and stir-fry to coat with oil.

Next, give the sauce mixture a quick stir and add it to the pan. Bring to a simmer over medium heat and cook for 5 minutes.

Nami’s Tip: If the sauce evaporates and turns too thick, add a small splash of water to loosen it. If it’s too thin, stir in a bit more slurry or simmer briefly to reduce and thicken.

Give the slurry a quick stir, then pour it slowly into the pan while stirring briskly until the sauce thickens. Once it becomes glossy and translucent, turn off the heat.

Nami’s Tip: If your sauce is too thick, slowly add 1–2 Tbsp water and stir quickly with a spatula to check the consistency. If the sauce is too thin, you can let it simmer a bit longer.

To Serve

Ladle the ankake sauce over the tofu steaks. Garnish with the green onion tops and enjoy immediately. Sprinkle with optional shichimi togarashi (Japanese seven spice) for a spicy kick.

To Store

You can keep the leftover sauce and fried tofu separately in airtight containers and store in the refrigerator for 3 days.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

• Add protein. Sauté shrimp, minced chicken, or ground pork for a heartier, more satisfying version.

• Change the mushrooms. Create a rich mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami flavor.

• Add spice. Top with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to give the sauce extra depth and a gentle kick.

• Switch the stock. Use chicken broth instead of vegetable broth for a savory, comforting note.

• Add color with greens. Stir in bok choy, spinach, or komatsuna for extra color, nutrients, and freshness.

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