📝 About This Recipe
Tofu no Kabayaki is a brilliant example of Japanese temple cuisine (Shojin Ryori), where humble tofu is transformed into a luxurious delicacy mimicking grilled eel. By simmering firm tofu in a rich, umami-laden soy and mirin reduction, the protein absorbs a deep mahogany glaze and a complex sweetness. This dish offers a satisfying, melt-in-your-mouth texture that honors traditional Japanese techniques while providing a soulful, plant-based centerpiece.
🥗 Ingredients
Main Ingredients
- 1 block Firm Momen Tofu (approx. 14-16 oz, pressed for 20 minutes to remove excess water)
- 1 sheet Toasted Nori Seaweed (cut into rectangles the size of your tofu slices)
- 4 tablespoons Potato Starch (Katakuriko) (for dredging; cornstarch can be substituted)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil for pan-searing)
Kabayaki Simmering Sauce
- 3 tablespoons Soy Sauce (use high-quality Japanese soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (Japanese cooking sake)
- 1 tablespoon Granulated Sugar (adjust for desired sweetness)
- 1/4 cup Dashi Stock (kombu dashi for vegan version or katsuobushi dashi)
- 1 teaspoon Fresh Ginger (grated finely)
For Garnish
- 1 pinch Sansho Pepper (Japanese citrus pepper; essential for the 'unagi' flavor)
- 1 stalk Green Onions (finely sliced on the bias)
- 1 teaspoon Toasted White Sesame Seeds
👨🍳 Instructions
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1
Wrap the firm tofu in several layers of paper towels or a clean kitchen cloth. Place a heavy plate or cutting board on top and let it drain for at least 20 minutes to ensure a meaty texture.
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2
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, dashi, and grated ginger until the sugar is completely dissolved. Set this sauce aside.
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3
Cut the pressed tofu block into rectangles about 1/2 inch thick. For an authentic look, lightly score the surface of each slice in a cross-hatch pattern, being careful not to cut all the way through.
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4
Cut your nori sheet into pieces that match the size of your tofu slices. Press one piece of nori firmly onto one side of each tofu slice; the natural moisture will help it adhere.
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5
Place the potato starch in a shallow dish. Gently dredge each tofu slice in the starch, coating all sides evenly. Shake off any excess to prevent the glaze from becoming gummy.
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6
Heat the neutral oil in a large non-stick skillet over medium heat. Once shimmering, place the tofu in the pan, nori-side down first.
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7
Sear the tofu for 3-4 minutes per side until the exterior is golden brown and crispy. Flip carefully using a wide spatula to keep the nori attached.
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8
Once both sides are golden, pour the prepared sauce mixture into the skillet. It will bubble vigorously as the alcohol evaporates.
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9
Lower the heat to medium-low. Use a spoon to continuously baste the tofu with the simmering sauce. This is the 'Nimono' stage where the tofu absorbs the flavor.
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10
Continue simmering for 3-5 minutes, turning the tofu once or twice, until the sauce reduces into a thick, glossy syrup that clings to the tofu.
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11
Once the sauce has reached a glaze-like consistency and the tofu looks dark and lustrous, remove the pan from the heat.
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12
Transfer the tofu to a serving plate or atop a bowl of steamed rice. Drizzle any remaining glaze from the pan over the top.
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13
Garnish with a dusting of sansho pepper, sliced green onions, and toasted sesame seeds. Serve immediately while hot and fragrant.
💡 Chef's Tips
Pressing the tofu is non-negotiable; removing water allows the sauce to penetrate the core of the tofu rather than just sitting on the surface. If the sauce reduces too quickly before the tofu is heated through, add a splash of water or dashi to loosen it. Katakuriko (potato starch) creates a much silkier, more translucent glaze than cornstarch or flour. For an even more realistic 'eel' texture, you can mash the tofu with a little yam (nagaimo) and reshape it onto the nori before frying. Always use Japanese Sansho pepper if possible; its unique numbing, citrusy notes are what truly defines the Kabayaki flavor profile.
🍽️ Serving Suggestions
Serve over a bowl of hot, fluffy Japanese short-grain rice to create a 'Tofu Donburi'. Pair with a side of lightly pickled cucumbers (Sunomono) to cut through the richness of the glaze. A simple Miso soup with wakame and silken tofu provides a beautiful textural contrast. Enjoy with a chilled glass of dry Sake or a pot of toasted Genmaicha tea. Accompany with steamed seasonal greens like bok choy or broccolini drizzled with sesame oil.