Easy Tofu Recipe, Asanebo Style
Easy Tofu Recipe, Asanebo Style
Ingredients
For the Tofu and Aromatics
- 1 block firm tofu
- 1/2 yellow onion
- 1 green onion
- 1 piece fresh ginger
- 2 tablespoons oil, for cooking, or as needed
For the Asanebo Sauce
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
For Serving
- 4 cups cooked rice
- 1 green onion, chopped, for garnish (optional)
Instructions
- 1
Place the block of tofu on a cutting board. Carefully cut the tofu into a grid pattern, making sure not to cut all the way through the bottom. This helps with water removal and sauce absorption.
⏱️ 2 min
- 2
Place a paper towel on top of the cut tofu. Then, place another cutting board or a heavy plate on top of the paper towel. Gently press down for about 10 minutes to remove excess water from the tofu. This step is crucial for achieving a firmer texture.
⏱️ 10 min
- 3
While the tofu is pressing, prepare the vegetables. Cut 1/2 of an onion into thin slices.
⏱️ 2 min
- 4
Chop 1 green onion. Set aside a small amount for garnish if desired.
⏱️ 1 min
- 5
Peel and mince 1 piece of fresh ginger.
⏱️ 2 min
- 6
Prepare the Asanebo sauce: In a small bowl, combine the soy sauce, mirin, granulated sugar, sesame oil, and chili oil. Whisk until the sugar is dissolved and the ingredients are well combined.
⏱️ 3 min
- 7
Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat.
⏱️ 1 min
- 8
Carefully place the pressed tofu pieces into the hot pan. Cook for 3-5 minutes, or until golden brown and crispy on one side.
⏱️ 4 min
- 9
Flip the tofu pieces and cook for another 3-5 minutes, or until the other side is also golden brown and crispy.
⏱️ 4 min
- 10
Add the sliced onion to the pan with the tofu. Sauté for 2-3 minutes, until the onion begins to soften.
⏱️ 3 min
- 11
Stir in the chopped green onion (reserving some for garnish if desired) and minced ginger. Cook for 1 minute until fragrant.
⏱️ 1 min
- 12
Pour the prepared Asanebo sauce evenly over the tofu and vegetables in the pan.
⏱️ 1 min
- 13
Stir gently to coat all ingredients. Continue to cook for 2-3 minutes, allowing the sauce to simmer and thicken slightly.
⏱️ 3 min
- 14
Serve the cooked tofu and vegetables immediately over warm rice. Garnish with additional chopped green onion, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Tofu Recipe, Asanebo Style
For the Tofu and Aromatics
- 1 block firm tofu
- 1/2 yellow onion
- 1 green onion
- 1 piece fresh ginger
- 2 tablespoons oil, for cooking, or as needed
For the Asanebo Sauce
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
For Serving
- 4 cups cooked rice
- 1 green onion, chopped, for garnish (optional)
Instructions
- 1
Place the block of tofu on a cutting board. Carefully cut the tofu into a grid pattern, making sure not to cut all the way through the bottom. This helps with water removal and sauce absorption.
⏱️ 2 min - 2
Place a paper towel on top of the cut tofu. Then, place another cutting board or a heavy plate on top of the paper towel. Gently press down for about 10 minutes to remove excess water from the tofu. This step is crucial for achieving a firmer texture.
⏱️ 10 min - 3
While the tofu is pressing, prepare the vegetables. Cut 1/2 of an onion into thin slices.
⏱️ 2 min - 4
Chop 1 green onion. Set aside a small amount for garnish if desired.
⏱️ 1 min - 5
Peel and mince 1 piece of fresh ginger.
⏱️ 2 min - 6
Prepare the Asanebo sauce: In a small bowl, combine the soy sauce, mirin, granulated sugar, sesame oil, and chili oil. Whisk until the sugar is dissolved and the ingredients are well combined.
⏱️ 3 min - 7
Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat.
⏱️ 1 min - 8
Carefully place the pressed tofu pieces into the hot pan. Cook for 3-5 minutes, or until golden brown and crispy on one side.
⏱️ 4 min - 9
Flip the tofu pieces and cook for another 3-5 minutes, or until the other side is also golden brown and crispy.
⏱️ 4 min - 10
Add the sliced onion to the pan with the tofu. Sauté for 2-3 minutes, until the onion begins to soften.
⏱️ 3 min - 11
Stir in the chopped green onion (reserving some for garnish if desired) and minced ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 12
Pour the prepared Asanebo sauce evenly over the tofu and vegetables in the pan.
⏱️ 1 min - 13
Stir gently to coat all ingredients. Continue to cook for 2-3 minutes, allowing the sauce to simmer and thicken slightly.
⏱️ 3 min - 14
Serve the cooked tofu and vegetables immediately over warm rice. Garnish with additional chopped green onion, if desired.
⏱️ 1 min