Cafe Catalina

I love Teriyaki Boy’s tofu steak. Can’t blame me. You really cannot resist this dish of crunchy tofu with a savory sauce that has the perfect balance of salty and sweet.I remember that my colleagues even gave me tofu steak for my birthday simply because they know I love it so much. An odd choice for a birthday present, but much appreciated nonetheless. The tofu steak at Sakura in Glorietta tastes similar to Teriyaki Boy’s, and I thought, hey if other restaurants can replicate the dish, I can too!

So I Googled the recipe and these two from and looked promising.
Tofu steak by emnidy
Tofu steak by The Hoppy Mommy Bunny

I tweaked the recipes a bit but I loved the result. It does not taste exactly like Teriyaki Boy’s, but I’ll take it 🙂

You will need:
4 blocks firm tofu (tokwa), sliced
1/4 kilo ground pork
1 can button mushrooms, sliced
1 medium carrot, sliced into sticks
1 large yellow onion, sliced
1 sachet of oyster sauce
2 tbsp mirin
2 tbsp Japanese soy sauce
Cooking oil
Ground pepper

Let’s get cooking!
1. Heat oil in a pan and fry the tofu. Set aside.
2. Heat some more oil and saute the carrot, mushrooms and onion.
3. Put the pork in the pan and cook until done.
4. Season with oyster sauce, mirin, pepper and soy sauce.
5. Serve on top of rice or quinoa.

Notes:
1. I used tokwa (local firm tofu) because it is cheaper and easier to handle than Japanese tofu.
2. I did not coat the tofu in breadcrumbs because I want them to be a little healthier. (But the real reason is that I am lazy so I cannot be bothered with breadcrumbs)
3. I did not have shiitake on hand so I used button mushrooms from a can. But shiitake lends a more authentic Japanese flavor so I recommend using it if you have some. When using dried shiitake, ensure to properly rehydrate (save the soaking water for future use), discard the stems and slice the caps into strips.
4. As much as possible, use Kikkoman soy sauce (a bit sweeter and less salty than other brands) and Japanese mirin. I have not used any kind of mirin other than Japanese so I cannot say if they taste the same.
5. Add green onions (one bunch, sliced about one inch long) near the end of the cooking process. This will add a nice color and a bit of refreshing taste in every bite.

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