A larger variation of many traditional Korean pancakes, Tofu Steak was trendy for a while in dieting circles. The “steak” in this sense is supposed to resemble the Korean and Japanese versions of Hamburger Steak. It’s basically Tofu Meatloaf.
You can use any seasoning you like with Tofu Steak. I like to use Montreal Steak Seasoning. My sauce of choice is good ol’ British HP Sauce. For Americans, it tastes similar to A-1 Steak Sauce.
Get the firmest tofu you can. We call it Buchim Dubu 부침두부. It should have rough manly pockmarks in it.
This is the stuff gangsters eat when they’re first freed from jail.
Here’s a picture of the package I used this time. Most Korean and Asian markets will carry Buchim or Jjigae tofu. Just any really firm tofu. If you’re not sure, show this picture or the words to a Korean staff member at a Korean market.
Watch the heat carefully. It's easy to go from brown to burnt. Unlike a real steak or burger, it's okay to press it down. It helps it cook thoroughly and evenly. There aren't any precious juices leaking out.
2 packages Super Firm Tofu (Buchim Dubu)
1/2 Onion, minced
1/4 cup Carrot, minced
2 Shiitake Mushrooms, minced
1/4 cup Leek or Green Onions, thinly sliced
1/4 cup Bread Crumbs (Panko or whatever you wish)
Salt, Pepper, or the Seasoning of your choice (like Montreal Steak Seasoning)
Oil for cooking
Remove the tofu from its packaging and wring the water out aggressively with the cheesecloth.
Combine all the ingredients in a mixing bowl except the cooking oil and mix thoroughly with your hands, until it resembles meatloaf.
Heat the oil over medium heat.
Roll some of the tofu mixture in a ball and put it in the oil.
Press it down with a spatula to make it like a hamburger, and cover with a lid.