Okinawan Miso “Steak” | Blue Zones Japan

For this wellness Wednesday- Okinawan Miso “steaks”. Thank you @tmimi95 and @minal_tolani for hosting me! This is a wonderful recipe that doesn’t need any adjustments. The miso is the star here. It gives the salty umami flavor that makes an otherwise boring “tofu steak” something the whole family will love. I would proudly serve in a restaurant. Serve it with rice and/steamed bok choy (cooks in 5 minutes) like I did here. Enjoy!

Why you'll love this recipe: 

  • It takes less than 30 minutes to make
  • Miso paste makes this taste like a restaurant dish
  • Entry level into Japanese cooking!

Okinawan Miso “Steak”


* 1 lb. firm tofu, sliced into seven slabs
* 1 tablespoon all-purpose flour 
* 1 tablespoon vegetable or soybean oil 
* 1½ cups shiitake & button mushrooms, sliced (remove tough stems of shiitake and discard)
* 1 tablespoon mirin (can sub vinegar with ½ tsp. sugar)
* 1 teaspoon grated ginger 
* 1 tablespoon red miso paste 
* ¼ teaspoon red pepper flakes 
* 1 tablespoon sesame oil 
* ½ cup chopped leeks or green onion 
* Cherry tomato halves, for garnish

Drain tofu in paper towels well. Then, coat tofu with flour. Sauce with vegetable oil in medium high heat for 3-4 minutes per side. 

Then, take tofu out of the pan and set on a dish to the side. 
Add sliced mushrooms, mirin, ginger, miso, red pepper flakes, and sesame oil and cook 3-4 minutes or until mushrooms are cooked. Turn off heat and add in green onions or leeks and stir to combine. 

To plate, place a tofu “steak” on the dish, then top with mushroom mixture. Serve with steamed greens, rice or sweet potato. 

Related Articles


Comment with Facebook