Garlic Butter Tofu Steaks

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 2 (~ 800 gram in total) firm/extra-firm tofu
  • salt and pepper
  • katakuriko (potato starch) or cornstarch
  • 2 tablespoon (30 gram) butter
  • 2 tablespoon oil
  • 4 cloves garlic, grated or finely minced
  • 4 tablespoon soy sauce
  • 4 tablespoon sake
  • 4 tablespoon mirin
  • 1 tablespoon sugar
  • 2 tablespoon scallions, thinly sliced


  1. Prep tofu: Pat dry tofu with kitchen paper. Cut each tofu into four pieces. Season each piece of tofu with salt and pepper, and coat with katakuriko.
  2. Fry tofu: Heat 1.5 tablespoon butter and 1.5 tablespoon oil in a frying pan over medium-high heat. Fry tofu until both sides are golden brown, about 3 minutes per side. Remove from the frying pan and set aside.
  3. Garlic butter sauce: Reduce the heat to medium. Add the remaining 1/2 tablespoon of butter and 1/2 tablespoon of oil into the frying pan. Sauté garlic until fragrant, and add soy sauce, sake, mirin, and sugar. Cook until boiling.
  4. Cook in sauce: Return fried tofu to the pan and cook for 1 minute per side to soak up the sauce.
  5. Serve: Transfer tofu steaks into a serving plate. Drizzle the remaining sauce over the tofu and garnish with sliced scallions. Serve immediately with steamed rice.

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