Tofu Steak
HB-16144 · Hand-built original · Korean
Hand-shaped tofu steaks mixed with minced onion, carrot, and scallion, pan-fried and served under a buttery steak sauce. The tofu is squeezed very dry so the steaks hold together and brown well.
KoreanMain course
Main ingredient: tofu
Pairs well with: steamed rice, salad, soup, kimchi
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10.6 oz tofu
- 1/4 onion
- 1/2 carrot
- 1 handful scallions
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons starch powder
- 1 pinch salt
- 1 pinch black pepper
- cooking oil, a little
- Sauce: 4 tablespoons steak sauce
- Sauce: 2 tablespoons ketchup
- Sauce: 2 tablespoons oyster sauce
- Sauce: 2/3 cup water
- Sauce: 1 tablespoon butter
- Sauce: 1/4 onion
Method
- Mince the onion, carrot, and scallions fine for the steaks, cutting the carrot smaller than the onion so they finish together.
- Julienne the second onion portion for the sauce.
- Wrap the tofu in a cloth and squeeze it as dry as possible so the steaks will not be soggy.
- Stir-fry the minced onion and carrot in a little oil until softened.
- Combine the squeezed tofu, stir-fried vegetables, scallions, egg, breadcrumbs, starch powder, salt, and black pepper in a large bowl and knead well.
- Shape the mixture into thick round steaks.
- Melt the butter and fry the julienned onion in it, then add the steak sauce, ketchup, oyster sauce, and water and boil until the sauce thickens.
- Fry the tofu steaks in oil until both sides are evenly browned.
- Plate the steaks and pour the hot sauce over them.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).