Soy sauce and butter pair beautifully for this easy main dish. Soy sauce tofu is easy to cook, economical, and delicious!
I grew up eating tofu, so I tend to like it no matter what you do with it. I mostly had it in miso soup, which may be the most well known way to use it.
That being said, NOW I tend to use tofu to make these tofu “steaks”. (Last year I posted a miso pecan tofu, so check that out too!)
See, the thing about tofu is, it’s cheap and it’s easy to cook. Yes you have to press and drain it, but even if you hurry that process (I usually do, because I’m a last minute dinner planner) it still turns out yummy.
A block of tofu usually ranges from a little over a dollar up to a few bucks if you’re buying sprouted organic small batch artisan tofu (actually, I buy that sometimes… Yum). Compared to many cuts of meat, it’s really cheap!
Another benefit is that you don’t have to worry about it being cooked through. I love chicken and beef and all types of meat, don’t get me wrong. But I DO appreciate not having to think, hmm is this chicken breast done? Better cook it a few minutes longer. OOPS it’s dry and barely edible now!
Lastly and not leastly (I made that word up), it’s a great blank slate for flavors. And this soy sauce tofu has some good flavor. Basically, soy sauce is yummy. Add some mirin and sake for your classic teriyaki like flavor, and then add some butter to make it rich and smooth and, well, buttery. Yum.
I hope you give this one a try for a weeknight dinner! My kids and husband love it!