Pan-Fried Tofu Steak with Grated Daikon and Ponzu
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Ingredients
- 500 g firm tofu
- 2 tbsp cornflour
- 20 g unsalted butter
- 1 tbsp vegetable oil
- 150 g mooli (daikon radish)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 25.4 g
- Carbohydrate
- 65.6 g
- of which sugars
- 2.5 g
- Fat
- 18.8 g
- of which saturates
- 4.8 g
- Fibre
- 4.4 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Press the tofu between kitchen paper for 10 minutes, then cut into four thick steaks and dust lightly with the cornflour.
- 3
Heat the vegetable oil and butter in a frying pan over a medium-high heat and fry the tofu steaks for 3-4 minutes each side until golden and crisp.
- 4
Peel and finely grate the mooli, squeezing lightly to remove excess liquid.
- 5
Mix the soy sauce, rice vinegar and lemon juice in a small bowl for the ponzu dip.
- 6
Plate the tofu steaks over bowls of the rice, top with the grated mooli, drizzle with the ponzu and scatter with the spring onions.
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