Tofu Steak with Japanese Plum Sauce

tofu steaks with japanese plum sauce

5 from 1 review

These tender and moist tofu steaks are dusted in cornstarch to give the exterior a gooey and slightly crispy texture. The slightly sweet and umami packed Japanese plum sauce is then added to the pan to caramelize and coat the tofu steaks. This is a unique tofu dish like you’ve never had before!


Units Scale
  • 14 to 16 ounce firm or extra firm tofu block
  • 2 tablespoons cornstarch or potato starch (katakuriko)
  • 2 tablespoons olive oil

Japanese plum sauce

  • 3 Japanese plums (umeboshi), pit removed, finely chopped
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin


  1. Take the tofu block out of the packaging, drain, and place it on a plate. Leave for 15 minutes.
  2. Meanwhile, mix all of the ingredients for the Japanese plum sauce in a bowl and set aside.
  3. Drain the excess water and wrap the tofu in a paper towel to dry it.
  4. Slice the tofu block into 8 equal pieces.
  5. Dust each piece on all sides with cornstarch and set aside.
  6. In a medium size pan over medium high heat, add the olive oil and when the oil is hot, add the tofu steaks. I like to cook 4 at a time so the pan doesn’t get overcrowded. 
  7. Cook on each side for 2-3 minutes, until crispy and golden brown. 
  8. Turn the heat off and add the plum sauce to the pan (it should sizzle). Swish the sauce around the pan so the tofu steaks get coated with the sauce. Flip the tofu steaks over and swish the sauce around one more time. 
  9. Transfer to a plate and serve immediately.


Leftovers: Transfer the tofu steaks in an airtight storage container and refrigerate for up to 3 days. 


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