A tale of tofu and tardy – II

Tofu Steak

In case you missed how to make tofu at home (and step by step clicks to go with it! The exclaimation because I don't do it often), check it out here. My first task with the Velveteers is not over until I make something sweet or savory with the tofu that I made at home, from scratch (I can’t mention enough that I made tofu at home, from scratch). But I am patting myself too much on the back, which is uncharacteristic of me and honestly, making me gag, which is the last thing you want to see on a food blog. So, I will quickly move on to the recipe, that I found at La Fuji Mama, while going through her tofu making tutorial. It is called tofu steak and is much easier than cooking or eating steak.

Pat dry the block of tofu with paper towels.

Cut into thick wedges or chunks and dry it furthermore.

Salt and pepper both sides.

Cover both sides with finely minced or grated garlic. Make sure there are no big chunks of garlic.

Lightly sprinkle flour on both sides.

Heat a non-stick or cast iron skillet. Drizzle a couple of tablespoons of sesasme oil in a hot skillet and cook the pieces on two sides till brown and crispy, approximately 2-3 minutes. Do this on medium to low heat to prevent the garlic from burning.

Take them off the skillet and line them on some paper towels to drain any excess oil.

Serve with duck sauce, soy sauce or any other sauce of your choice.