Hambāgu-Style Tofu Steaks

📝 Ingredients

• 400 g firm tofu (1 block)
• 1 brown onion (about 120 g)
• 2 tbsp sunflower oil (1 for the onion, 1 for frying)
• 1 egg
• 40 g panko breadcrumbs
• 1 tbsp cornflour
• 4 tbsp soy sauce (1 for the mixture, 3 for the sauce)
• 2 tbsp mirin + 2 tbsp ketchup + 3 tbsp water (for the sauce)
• 180 g short-grain rice (sushi rice)
• 300 g green beans (fresh or frozen)
• Salt, black pepper

🍴 Utensils

• Large non-stick frying pan
• Mixing bowl
• 2 saucepans
• Wide spatula
• Clean tea towel
• Cutting board and knife

📖 Steps

1. Drain the tofu, wrap it in the tea towel and press it for 15 min under a board weighed down with tins: once pressed, it will hold together better. Meanwhile, rinse the rice, bring it to the boil with 240 ml water, then cook it covered for 12 min over a very low heat and leave to rest.
2. Finely chop the onion. Heat 1 tbsp oil in the frying pan over a medium heat and fry the onion for 6 to 7 min, until soft and golden. Tip it into the mixing bowl and leave to cool for 5 min, so it doesn't cook the egg when mixed.
3. Crumble the pressed tofu into the bowl, mashing it with a fork until it has the texture of coarse breadcrumbs. Add the egg, panko, cornflour, 1 tbsp soy sauce, a pinch of salt and some pepper, then mix by hand until the mixture holds together when pressed.
4. With wet hands, shape 6 oval steaks about 2 cm thick, packing them firmly and smoothing the edges so they don't crack. Make a slight dip in the centre with your thumb, just like a real hambāgu, for even cooking.
5. Heat the remaining oil in the wiped-out frying pan over a medium heat. Cook the steaks for 4 min per side without moving them, until golden and firm. Turn them carefully with the wide spatula, steadying them with a spoon.
6. Meanwhile, cook the green beans for 7 to 8 min in the other pan of boiling salted water (10 min if frozen): they should still have a slight crunch. Drain.
7. In a bowl, mix the remaining soy sauce, the mirin, ketchup and water. Pour into the pan around the steaks and reduce for 2 min over a medium heat, turning them once, until the sauce is syrupy and coats the steaks.
8. Serve 2 steaks per plate, coated with the rest of the sauce, with the rice and green beans. Scrape the pan well: the caramelised sauce around the edges is the best bit.