Soy-Simmered Seared Tofu
Cooking Time
- Cook
Ingredients
- ½ block firm tofu, cut in half lengthwise
- 3 oz (80 g) thinly sliced beef
- ¼ onion, cut into ⅓” slices, against the grain
- 1 tablespoon vegetable oil
Sauce Mixture
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- ⅕ cup (50 ml) water
Garnish
- ⅓ Japanese leek, white part only, finely shredded
- Ichimi togarashi (Japanese red chili pepper powder), to taste
Equipment
- Drop Lid
DIRECTIONS
Thoroughly pat dry tofu with paper towels to remove excess moisture. Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add the tofu and sear over medium heat for about 2 minutes. Once golden brown, flip the tofu with a spatula and sear for another 2 minutes.
Add onion and beef around the tofu, then pour in Sauce Mixture. Place the drop lid directly on the ingredients and simmer over medium heat for about 8 minutes, reducing the liquid.
Remove the drop lid and continue simmering until the sauce reduces to the point where it thickens and lightly pools when you tilt the saucepan. Transfer to a plate, top with leek and sprinkle with ichimi togarashi, if desired.
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