A plate of crispy tofu topped with mixed sautéed mushrooms, julienned carrots, and green onions in a savory sauce, served on a scalloped white dish on a rustic wooden table with chopsticks and condiments nearby.

Why I Love Tofu Steak

Looking for a quick and cozy tofu dish? This Japanese Tofu Steak with Mushroom Ankake Sauce is a delicious way to enjoy tofu at home. The tofu is lightly coated in flour and pan-fried until golden, then served with a glossy, thick sauce filled with mushrooms, carrots, and ginger. It’s an easy, healthy dish that pairs beautifully with rice and miso soup for a complete meal.

  • Crispy outside, silky inside—so satisfying!
  • Ready in under 30 minutes with pantry ingredients
  • A delicious vegetarian main dish full of umami

Love tofu recipes? Try my Mapo Tofu, Agedashi Tofu, and Teriyaki Tofu next!

Chopsticks holding a bite of colorful stir-fried vegetables and mushrooms over a white, scalloped plate with more of the dish in the background.

What Are Tofu Steak and Ankake?

Tofu steak (豆腐ステーキ) is a thick slice of drained tofu that’s pan-fried until golden and crispy on the outside, yet tender and soft on the inside. Ankake (あんかけ) refers to a glossy, savory sauce thickened with potato starch (katakuriko), inspired by Chinese-style cooking. Prepared plain or with ingredients like mushrooms or minced meat, ankake is often served over tofu, yakisoba fried noodles, omelettes and eggs, and fried rice.

Ingredients for Japanese Tofu Steak

  • medium-firm tofu (momen dofu)
  • mushroom ankake sauce:
    • enoki mushroom and shimeji mushroom (brown beech)
    • carrot
    • green onion/scallion
    • vegetable stock/broth, soy sauce, mirin, sugar, ginger, and garlic – for the sauce mixture
    • potato starch and water – or use cornstarch; for the thickening slurry
  • all-purpose flour – or use cake flour for a more delicate crust
  • salt and black pepper
  • toasted sesame oil

Find the printable recipe with measurements below.

Jump to Recipe
A plate of pan-fried tofu topped with a colorful vegetable stir-fry, including carrots and mushrooms, garnished with green onions. The dish is served on a rustic wooden table with chopsticks and condiments nearby.
A plate of crispy tofu topped with stir-fried mushrooms, julienned carrots, and green onion, served with a savory brown sauce on a scalloped white dish.

How to Make Japanese Tofu Steak

  1. Drain the tofu. Wrap tofu in paper towels and microwave for 1½–2 minutes to remove excess water or press it under a plate with a weight for 30 minutes. Cut it into 1-inch slabs.
  1. Prepare the vegetables. Slice the green onion, julienne the carrot, and trim and separate the enoki and shimeji mushrooms. Grate the ginger and mince the garlic.
A block of tofu wrapped in a paper towel sits on a white plate, with two hands holding the plate on a wooden surface.
Two rectangular slices of tofu placed side by side on a wooden cutting board.
A hand uses a knife to cut carrots into thin matchstick-like strips on a wooden cutting board.
Close-up of hands separating a cluster of enoki mushrooms on a wooden cutting board.
  1. Mix the sauce. In a bowl, combine broth, soy sauce, mirin, sugar, grated ginger, and garlic. In a separate small bowl, mix potato starch and water to make a slurry.
  1. Pan-fry the tofu. Season both sides of tofu with salt and pepper, then lightly coat with flour. Heat oil in a pan over medium heat and fry each side for 3 minutes until golden, wiping off the browned flour in the pan as you go. Transfer to a plate.
A person grating fresh wasabi root on a small white ceramic grater, with wasabi paste forming below, on a wooden surface.
A hand holds a glass measuring cup filled with orange-brown sauce, stirring it with a metal spoon on a wooden surface.
A person dusting rectangular pieces of fish with flour in a metal tray, preparing them for cooking. Their hands are covered in flour, and a wooden surface is visible underneath the tray.
Two rectangular pieces of tofu are being pan-fried on a skillet. A hand holding chopsticks is wiping the pan with a paper towel, showing part of the cooking process.
  1. Cook the ankake sauce. Sauté the green onion (white part), carrot, and mushrooms. Pour in the sauce mixture and simmer for 5 minutes. Briskly stir in the slurry to thicken the sauce.
A hand uses chopsticks to stir-fry sliced carrots and a variety of mushrooms, including enoki and shimeji, in a black pan on a stovetop.
A hand pours sauce from a measuring cup into a pan filled with sautéing mushrooms and julienned carrots on a stovetop.
A pan of hot and sour soup simmers on a stovetop, filled with sliced mushrooms, shredded carrots, and other vegetables in a flavorful broth.
A hand uses chopsticks to stir a pan filled with mushrooms and julienned carrots simmering in a brown broth on a stovetop.
  1. Serve. Spoon over the tofu and sprinkle with the green onion garnish. Serve immediately and enjoy!
A square piece of tofu topped with stir-fried mushrooms, julienned carrots, and sauce, garnished with sliced green onions, served on a white scalloped plate next to chopsticks.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make perfectly crisp tofu and a silky-smooth ankake sauce every time.

  • Drain tofu well – Moist tofu won’t crisp properly.
  • Use cake flour – It’ll give you a lighter, more delicate crust compared to all-purpose flour; see how to make cake flour at home.
  • Shake off excess flour – Aim for a light coating on the tofu for a crisp texture and clean flavor.
  • Don’t overcrowd the pan – Give each slice space to brown evenly and stay crispy.
  • Let the tofu sear undisturbed – It will turn golden brown and crisp faster this way. Occasionally, you can gently press down with a spatula.
  • Remove burnt flour – Wipe off the browned flour in the pan with a paper towel to keep the oil clean so it doesn’t darken and ruin the tofu crust.
  • Add slurry slowly – Then, stir constantly so the sauce thickens smoothly and evenly.
  • Adjust sauce thickness – If the ankake sauce turns too thick, add a small splash of water to loosen it. If it’s too thin, stir in a little more slurry or simmer briefly to thicken.
  • Serve right away – The tofu is crispiest and the ankake sauce is most glossy when freshly made, so enjoy it immediately for the best taste and texture.
Chopsticks holding a bite of tofu topped with colorful sautéed vegetables and mushrooms, with more tofu and vegetables on a white plate in the background.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Add protein. Sauté shrimp, minced chicken, or ground pork for a heartier, more satisfying version.
  • Change the mushrooms. Create a rich mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami flavor.
  • Add spice. Top with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to give the sauce extra depth and a gentle kick.
  • Switch the stock. Use chicken broth instead of vegetable broth for a savory, comforting note.
  • Add color with greens. Stir in bok choy, spinach, or komatsuna for extra color, nutrients, and freshness.

What to Serve with Japanese Tofu Steak

Round out your meal with:

Perfectly cooked Japanese short-grain rice being fluffed with a rice paddle.
A light-colored wooden tray containing a bowl of miso soup with soft tofu, wakame seaweed, and thinly sliced green onions, along with a bowl of steamed rice, a small plate of tamagoyaki, and a smalll side dish.
Spinach ohitashi in white ceramic plates.
Small Japanese bowls containing Japanese cucumber salad called Sunomono.

Storage and Reheating Tips

To store: Keep leftover tofu and sauce in separate airtight containers. Store in the fridge for up to 3 days.

To reheat: Reheat gently on the stovetop or in the microwave until warm.

Frequently Asked Questions

Can I use firm or silken tofu?

Yes, you can use soft or silken tofu. It breaks easily, so I suggest practicing this recipe with medium tofu first before trying silken tofu. You can use firm tofu, although the texture will not be soft.

Can I make the ankake sauce ahead of time?

It’s best to make ankake sauce right before serving for the ideal glossy texture and consistency. When you first make the sauce in the pot, it may look perfectly thick. But once you leave it out, it can become runny. This happens when moisture from the ingredients—especially high-water ones like cabbage, bok choy, bean sprouts, mushrooms, or tofu—seeps out and thins the sauce. If you’d like to save time, you can prepare the sauce up to 2–3 days in advance and store it in an airtight container in the refrigerator. When reheating, add the starch slurry just before serving. This step helps keep the sauce smooth, glossy, and stable, without separating.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A square piece of tofu topped with stir-fried mushrooms, julienned carrots, and sauce, garnished with sliced green onions, served on a white scalloped plate next to chopsticks.
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Japanese Tofu Steak with Mushroom Ankake Sauce

by Namiko Hirasawa Chen
Crisp tofu topped with savory mushroom sauce—my easy Japanese Tofu Steak with Ankake Sauce is comforting, healthy, and ready in 30 minutes!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2

Ingredients 
 

For the Mushroom Ankake Sauce

For Serving

Instructions

  • Gather all the ingredients.
    Top-down view of various ingredients on a wooden surface, including tofu, mushrooms, carrot, green onion, flour, soy sauce, vinegar, broth, ginger, sugar, pepper, and seasonings in small bowls.

To Drain the Tofu

  • Wrap ½ block medium-firm tofu (momen dofu) in 2–3 layers of paper towels. Place it on a microwave-safe plate.
    Three images show steps to press tofu: left, a block of tofu on a paper towel; center, hands folding paper towel over tofu; right, tofu wrapped in a paper towel on a plate.
  • Heat in the microwave at 600W for 1½–2 minutes to drain the water from the tofu. If you don't have a microwave, you can press the tofu using a plate with a heavy object on top for 30 minutes.
    A block of tofu on a plate lined with paper towels in a microwave (left), and the same tofu block wrapped in paper towels being pressed (right).

To Cut the Ingredients

  • Cut the drained tofu in half horizontally into 2 slabs about ¾-inch (2 cm) thick. Set aside.
    A hand slices a block of tofu on a wooden cutting board; next to it, two rectangular tofu slices are laid side by side on the same board.
  • Cut 1 green onion/scallion diagonally into thin slices. Keep the white and green parts in separate piles.
    A three-panel image showing hands slicing green onions on a wooden cutting board, with the first panel showing round cuts, the second diagonal slices, and the third thin julienne strips.
  • Peel 2 inches carrot and slice lengthwise into thin slabs, then julienne into thin matchsticks.
    Three-step process: a hand peels a carrot, then slices it into thin pieces, and finally cuts the slices into thin matchsticks on a wooden cutting board.
  • Trim off the dirty, dry "root" end from ¼ package enoki mushrooms. Cut crosswise in half, then separate the enoki stems into small clusters with your hands.
    Three side-by-side images show hands trimming, slicing, and separating enoki mushrooms on a wooden cutting board.
  • Trim off the root end from ⅓ package shimeji (brown beech) mushrooms and separate the mushrooms.
    Two close-up images show a persons hands using a knife to slice a cluster of white mushrooms on a wooden cutting board. The mushrooms are being cut into smaller pieces.

To Combine the Sauce Mixture

  • Peel and grate 1 inch ginger (I use a ceramic grater). Add ½–1 tsp grated ginger with juice to 1 cup vegetable stock/broth in a bowl or measuring cup. Mince and add 1 clove garlic (I use a garlic press).
    Three images: grating fresh ginger with fingers on a ceramic grater; holding grated ginger over a measuring cup of broth; pressing garlic into the same measuring cup using a garlic press.
  • Add 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 tsp sugar to the broth and stir to dissolve.
    A three-panel image shows hands adding ingredients and stirring a liquid in a glass measuring cup: soy sauce and vinegar are poured, sugar is added, then the mixture is stirred on a wooden surface.
  • Mix 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry.
    Two side-by-side images: On the left, a hand holds a small bowl of water above a bowl of white baking soda. On the right, a hand stirs the water and baking soda mixture with a wooden stick on a wooden surface.

To Fry the Tofu Steaks

  • When you're ready to cook, season both sides of the tofu with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
    Two image panels: left shows a hand sprinkling seasoning over two tofu slices on a plate; right shows the tofu slices now evenly sprinkled with seasoning, on the same plate, on a wooden surface.
  • Next, lightly coat all sides with ¼ cup all-purpose flour (plain flour) or cake flour.
    Two close-up images show hands coating a block of tofu with flour in a shallow metal tray on a wooden surface. The tofu is being pressed and turned to ensure an even coating.
  • Heat a frying pan on medium heat (I use an 11-inch carbon steel pan). When it's hot, add 1 Tbsp toasted sesame oil to heat.
    Two side-by-side images: on the left, a hand pours liquid from a small bowl into a black frying pan; on the right, liquid is spread in the pan, which sits on a stovetop.
  • Once the oil is hot, dust off the excess flour from the tofu steaks and add them to the pan.
    Nami's Tip: Don’t overcrowd the pan. Give each slice space to brown evenly and stay crispy.
    A person coats tofu in flour, then uses a spatula to fry the floured tofu in a black pan on a stovetop.
  • Fry both sides until golden brown, about 3 minutes per side. As it cooks, use a paper towel to wipe off the browned flour from the pan.
    Nami's Tip: Removing the burnt flour keeps the oil clean so it doesn't darken and ruin the crust's taste and appearance.
    Two images: On the left, two golden-brown tofu blocks are frying in a black skillet. On the right, three tofu blocks are in the skillet while a hand uses chopsticks to wipe the pan with a cloth.
  • Let the tofu sear without moving it, occasionally pressing down gently with a spatula. When both sides are crispy and golden brown, transfer them to a serving plate. Clean the pan with a paper towel.
    Left: Two golden-brown tofu slices on a white scalloped plate. Right: A hand uses chopsticks to wipe a black frying pan with a paper towel.

To Cook the Ankake Sauce

  • Add 1 Tbsp sesame oil (as needed), white part of the green onion, and carrot strips to the same pan over medium heat. Toss to coat in the oil with a wooden spatula.
    A three-panel image shows: oil heating in a skillet, sliced green onions being added, and then julienned carrots being added, all in the same black pan on a stovetop.
  • Add the mushrooms and stir-fry to coat with oil.
    Two side-by-side photos show a frying pan on a stovetop with carrots, mushrooms, and enoki mushrooms being stir-fried. A hand stirs the vegetables with a wooden spatula in both images.
  • Next, give the sauce mixture a quick stir and add it to the pan. Bring to a simmer over medium heat and cook for 5 minutes.
    Nami's Tip: If the sauce evaporates and turns too thick, add a small splash of water to loosen it. If it's too thin, stir in a bit more slurry or simmer briefly to reduce and thicken.
    Three images show a pan with mushrooms, carrots, and bean sprouts; sauce being poured in the first, simmering in the second, and fully cooked in a rich broth in the third.
  • Give the slurry a quick stir, then pour it slowly into the pan while stirring briskly until the sauce thickens. Once it becomes glossy and translucent, turn off the heat.
    Nami's Tip: If your sauce is too thick, slowly add 1–2 Tbsp water and stir quickly with a spatula to check the consistency. If the sauce is too thin, you can let it simmer a bit longer.
    A person adds a white liquid from a small bowl into a pan of simmering mushrooms, carrots, and vegetables, then stirs the mixture using chopsticks on a stovetop.

To Serve

  • Ladle the ankake sauce over the tofu steaks. Garnish with the green onion tops and enjoy immediately. Sprinkle with optional shichimi togarashi (Japanese seven spice) for a spicy kick.
    Two side-by-side photos show hands plating sautéed mushrooms, red peppers, and sauce over two golden tofu blocks on a white scalloped plate. One hand uses a black utensil; the other arranges garnish on top.

To Store

  • You can keep the leftover sauce and fried tofu separately in airtight containers and store in the refrigerator for 3 days.

Notes

Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Add protein. Sauté shrimp, minced chicken, or ground pork for a heartier, more satisfying version.
  • Change the mushrooms. Create a rich mushroom sauce with shiitake, maitake, and/or oyster mushrooms for a deep, umami flavor.
  • Add spice. Top with grated daikon and sprinkle shichimi togarashi, or drizzle chili oil (la-yu) to give the sauce extra depth and a gentle kick.
  • Switch the stock. Use chicken broth instead of vegetable broth for a savory, comforting note.
  • Add color with greens. Stir in bok choy, spinach, or komatsuna for extra color, nutrients, and freshness.

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