Tofu Steak Teriyaki

1. 1
   prep · ~10 min

   Press and prepare the tofu.

   1.Wrap the tofu block in paper towels and place a heavy plate on top for 10 minutes.

   2.Cut the pressed tofu horizontally into 4 thick steaks (about 2 cm each).

   3.Pat the steaks dry again with fresh paper towels.
2. 2
   mix · ~2 min

   Whisk together the teriyaki sauce.

   1.In a small bowl, combine soy sauce, mirin, sake, sugar, and grated ginger.

   2.Whisk until the sugar mostly dissolves.
3. 3
   prep · ~1 min

   Dust the tofu steaks.

   Spread the potato starch on a plate. Lightly dredge each tofu steak, shaking off the excess starch.

4. 4
   fry · ~8 min

   Pan-sear the tofu until golden.

   1.Heat the vegetable oil in a large non-stick skillet over medium-high heat.

   2.Carefully place the tofu steaks in the hot pan without crowding.

   3.Cook for 3-4 minutes per side until a crisp, golden crust forms.

   4.Transfer the tofu to a plate and briefly set aside.

   TIPDon't move the tofu for the first 3 minutes — it needs undisturbed contact to form a crust.
5. 5
   simmer · ~2 min

   Simmer the teriyaki glaze.

   1.Pour the sauce mixture into the same skillet over medium heat.

   2.Bring to a gentle simmer and let it bubble for 1 minute.

   3.Mix the cornstarch with 2 tbsp water, then stir it into the sauce.

   4.Simmer for another 30-40 seconds until the sauce thickens and turns glossy.
6. 6
   assemble · ~1 min

   Glaze the tofu steaks.

   Return the tofu steaks to the pan. Spoon the glossy sauce repeatedly over the tops until they are well-coated and heated through, about 1 minute.

7. 7
   serve

   Serve immediately.

   1.Transfer each glazed tofu steak to a plate.

   2.Spoon any remaining sauce from the pan over the top.

   3.Shower with sliced scallions and sesame seeds before serving.

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