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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.

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

US Customary - Metric

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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