We eat tofu many different ways in our home. Perhaps the most common is when we use it in miso soup, nabe (hot pots), or soups. Hiyayakko, cold tofu, is another popular dish we often have. We top it with grated ginger, wasabi, and some soy sauce. To change-up or normal routine frying tofu steak changes the texture of the tofu. The tofu can be dipped in katakuriko (a potato starch) or katsuobushi (bonito fish flakes) and saute in a pan. This is the katsuobushi tofu steak. Quick and easy, and best of all, delicious.
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