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Recipes

Autumn Tofu Recipe
Tofu Steak with Chili Prawn Sauce

Tofu Steak with Chili Prawn Sauce Tofu Steak with Chili Prawn Sauce

Ingredients

Ingredients (Serves 4)
Cotton (momen) tofu 2-Cho (About 600g)
Shelled prawns 200g
Lotus root 1/2 small root (About 70g)
Spring onion 1/2
Ginger 1 piece
Garlic 1 clove
Salt, pepper A little of each
Flour A little
Salad oil 2 tablespoons
A
Tomato ketchup
Sake
Rice vinegar
Sugar
Tobanjan (spicy soybean paste)
Chinese soup

Salt, pepper
2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon

(1/2 cup of water
with a little chicken stock)
A little of each
Starch with water (1 teaspoon starch dissolved in 2 teaspoons water)
Sesame oil A little
Starch with water A little

Preparation

1. Wrap the tofu in kitchen paper towels and place an even weight on top to remove any excess water.
2. De-vein the shelled prawns and cut into 2-3 equal size parts.
3. Cut the lotus root into quarter slices and soak in rice vinegar water.
4. Finely chop the spring onion, ginger and garlic.
5. Cut the tofu 1 in half across the length and then again to half the thickness. Lightly salt and pepper and then sprinkle with flour.
6. Heat 1 tablespoon of salad oil in a frying pan, place the tofu 5 in the pan and fry until brown on both sides.
7. Mix the ingredients in gAh together.
8. Heat 1 tablespoon of salad oil in a frying pan, fry the finely chopped spring onion, ginger and garlic 4 until the aroma rises, add the lotus root 3, then add the shelled prawn 2 and fry together. Add the ingredients in gAh 7, bring to the boil and then add the starch with water to thicken. Add sesame oil.
9. Arrange the tofu on a plate, cover with the sauce 8, and garnish with coriander.