While living in Kyoto, my husband and I had the opportunity to eat tofu in many preparations. One way that we tried at a restaurant was tofu steak. My version is different than the kind we ate at that restaurant, but it is super easy and delicious.
Makes 2-3 servings
1 block of water packed firm tofu (I used Trader Joe’s Brand)
1/2 cup rice vinegar
2 tablespoons Italian herbs (I used a mixture of basil, oregano, rosemary, parsley, cayenne pepper, garlic, and black pepper)
1-2 tablespoons grated Parmesan Cheese
1 pinch of white sugar
1/2 cup flour
2 tablespoons of the same Italian herb blend as you used for the marinade
1-2 tablespoons of Parmesan cheese
oil, to coat pan
Drain the tofu, and wrap it in paper towels and a dish towel. Place the tofu between two cutting boards, and place in the refrigerator with a heavy object on top. Leave to drain for at least 1-2 hours. You can also let the tofu drain while you’re sleeping or while you’re at work.
Cut the tofu in half lengthwise, and then cut to make a total of 6 pieces. Place in a Ziploc bag with the marinade. Return to the refrigerator, and leave to marinate for a couple of hours (you can marinate it for up to 24 hours).
Mix together the flour mixture. Coat a pan with oil, and heat the pan over medium to medium-high heat. Coat the tofu in the flour mixture. Cook the tofu in the hot oil on all sides until crispy and slightly browned.
Serve with a salad or some vegetables.