Step 1

First, prepare all the ingredients for your tofu steaks. Wash all vegetables thoroughly before mincing.

Step 2

Finely mince the scallions, carrots, and onions. This step is crucial for a smooth texture and to enhance the natural sweetness of the vegetables. If you prefer a spicy touch, you can also finely mince the Cheongyang peppers. However, omit them if you’re cooking for young children. The finer the vegetables are minced, the better the mixture will bind and the easier it will be to shape and fry the steaks without them breaking apart.

Step 3

Drain the tofu by pressing it gently, or wrap it in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Squeeze out the liquid thoroughly, almost as if wringing out tears – this is key to achieving a firm and slightly chewy texture for your tofu steaks. Excess moisture can make the mixture too wet and difficult to handle.

Step 4

Place the well-drained tofu into a large mixing bowl.

Step 5

Add all the finely minced vegetables (scallions, carrots, onions, and optional Cheongyang peppers) to the bowl. Sprinkle in 1 tablespoon of tempura flour, which helps bind the ingredients. Crack in 1 large egg and add a pinch of black pepper. Now, use your hands to thoroughly mix everything together, forming a cohesive dough. For an even better texture, knead the mixture for a minute or two.

Step 6

Heat a frying pan over medium heat and generously add about 5 tablespoons of cooking oil. This ensures the steaks fry evenly and get a beautiful golden-brown crust without sticking.

Step 7

Shape the tofu mixture into two steak-like patties with your hands. They shouldn’t be too thick. Carefully place the shaped patties into the preheated pan. Cook over medium-low heat. Gently press the sides of the steaks with your spatula to help them maintain a neat, round shape as they cook. If you’re worried about burning, feel free to lower the heat to low and cook them more slowly; this method guarantees a perfectly cooked steak without charring.

Step 8

Once the bottom side of the steaks is golden brown and firm to the touch, carefully flip them over using a spatula. Cook the other side until it is also beautifully golden brown and the steaks are cooked through.

Step 9

Remove the cooked tofu steaks from the pan and set them aside on a plate. If you’re planning to serve them with sunny-side up eggs, you can use the remaining oil in the same pan to fry the eggs without adding more oil, or just a little if needed.

Step 10

Place the freshly fried sunny-side up eggs gently on top of each tofu steak. The runny yolk will add a wonderful richness when mixed with the steak.

Step 11

Now, let’s make the special steak sauce to elevate the dish. Wipe out any excess oil from the pan if necessary. Add all the sauce ingredients: 5 Tbsp tonkatsu sauce, 4 Tbsp ketchup, 5 Tbsp water, 1 Tbsp oligosaccharide, and 1 Tbsp oyster sauce. Stir well and bring to a gentle simmer over low heat.

Step 12

As soon as the sauce begins to bubble, turn off the heat. Overcooking can cause the sauce to reduce too much and alter its flavor. A lightly thickened sauce will perfectly complement the tofu steak.

Step 13

Generously spoon the warm steak sauce over each tofu steak.

Step 14

Finally, sprinkle with a pinch of parsley flakes for a beautiful garnish. Your delicious and nutritious tofu steaks, perfect even for kids, are now ready to be enjoyed!

Step 15