Niku Tofu Recipe
Niku Tofu (pronounced as Nikudofu) is sliced beef and Tofu cooked in a pot and seasoned with Soy Sauce and sugar. It tastes very much like Sukiyaki but it’s a more casual and simple home cooking dish for everyday meals.
While Sukiyaki can be very expensive and is usually for special occasions, Niku Tofu is made more quickly and reasonably with a cheaper cut of beef and Tofu. As long as the beef is sliced thinly, preferably with some fat (for tenderness), the quality doesn’t matter that much. The ingredients are mainly beef and Tofu, but you could add onions like in this recipe and other vegetables such as carrots and green beans. However, that may defeat the purpose of a simple dish by adding too many cooking processes and flavors. The firmness of Tofu is just up to you. Soft silken Tofu has a nice soft texture but gets easily broken during cooking. Medium Momen Tofu is easier to deal with, so use it if you like it.
Niku Tofu is so quick and easy to make with only a few ingredients that you can make it for tonight’s dinner!
Video
Equipment
- 1 Yukihira pot or any pot
Instructions
- Cut sliced beef into bite size pieces. Cut Tofu into 8-10 pieces. Cut onion into large wedges.
- In a medium pot, heat oil well and cook the sliced beef. It doesn’t need to be completely cooked through. Then add Tofu and onion. Add the rest of ingredients. Stir occasionally and cook about 15 minutes.
I made this a couple of weeks ago and my family loved it. Thank you for posted these delicious recipes. 😀
Hi.
I´m not sure about The tofu here. Let me explain why… I went to a restaurant and ask for this kind of soup that had Tofu cubes as main ingredient. I tasted tofu before and I liked it. But that time, in the restaurant, that tofu tasted bad, it had like a sour or acid taste in the end of each bite. I tasted like humidity or dampness , it was not as the other times i had tofu.
So, how can I prevent my tofu tasting like that or tasting bad…? Does Tofu needs a special preparations or do you have some tips for this ingredient? Does it have something o do with the type of tofu we choose or does every kind taste the same?
I would like to make this for a friend who is diabetic…is it absolutely essential to add the sugar? I’m thinking the sugar existent in the mirin and sake should be sufficient to provide the necessary sweetness, but if not is there a more healthy alternative to the sugar?
can i not put sake??