📝 About This Recipe
Elevate the humble block of tofu into a gourmet centerpiece with this air-fried technique that achieves a shattering crispness without the need for deep frying. These 'steaks' are marinated in a deeply savory blend of toasted sesame and soy, then finished with a glossy, ginger-infused glaze that clings to every crevice. It’s a modern plant-based masterpiece that proves tofu can be the star of any dinner table through the magic of high-heat air circulation.
🥗 Ingredients
The Tofu Steaks
- 16 ounces Extra-firm tofu (pressed for at least 30 minutes and sliced into 1-inch thick slabs)
- 1/4 cup Cornstarch (for a crispy exterior)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (adds a subtle char flavor)
- 1 tablespoon Toasted sesame oil (for brushing)
The Umami Marinade & Glaze
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 2 tablespoons Maple syrup (or agave nectar)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Fresh garlic (minced)
- 1 teaspoon Sriracha (optional, for a hint of heat)
For Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 pinch Red chili flakes
👨🍳 Instructions
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1
Begin by pressing your extra-firm tofu. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 30 minutes to remove excess moisture.
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2
Once pressed, slice the tofu block width-wise into 4 to 6 thick 'steaks', roughly 1-inch thick each.
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3
In a shallow bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sriracha to create the marinade.
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4
Place the tofu steaks in the marinade, ensuring all sides are coated. Let them sit for 10-15 minutes, flipping once halfway through.
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5
Preheat your air fryer to 400°F (200°C) for about 5 minutes to ensure a hot cooking environment.
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6
In a separate small bowl, mix the cornstarch, garlic powder, and smoked paprika.
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7
Remove each tofu steak from the marinade (reserve the leftover liquid!), and lightly dredge each side in the cornstarch mixture, shaking off any excess.
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8
Lightly brush or spray the air fryer basket with oil. Place the tofu steaks in the basket in a single layer, ensuring they do not touch.
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9
Air fry at 400°F for 10 minutes. While the tofu cooks, pour the reserved marinade into a small saucepan over medium heat.
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10
Simmer the marinade for 3-5 minutes until it thickens into a syrupy glaze. Set aside.
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11
Carefully flip the tofu steaks using tongs. Brush the tops lightly with toasted sesame oil.
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12
Air fry for an additional 8-10 minutes, or until the edges are deeply golden brown and the exterior feels crispy to the touch.
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13
Remove the steaks from the air fryer and immediately brush them generously with the thickened ginger-soy glaze while they are still hot.
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14
Transfer to a serving platter and garnish with sliced green onions, sesame seeds, cilantro, and a pinch of chili flakes.
💡 Chef's Tips
Always use 'Extra-Firm' or 'Super-Firm' tofu; softer varieties will crumble under the heat and weight of the marinade. Don't skip the pressing step, as moisture is the enemy of crispiness in an air fryer. For the ultimate crunch, ensure the cornstarch coating is thin and even; clumps will result in chalky spots. If you have leftovers, reheat them in the air fryer for 3-4 minutes at 350°F to restore the texture. To make this gluten-free, ensure you use Tamari or liquid aminos instead of standard soy sauce.
🍽️ Serving Suggestions
Serve atop a bed of fluffy jasmine rice or quinoa to soak up the extra glaze. Pair with stir-fried bok choy or steamed broccoli drizzled with lemon juice. Thinly slice the finished steaks and serve inside warm flour tortillas for 'Tofu Steak Tacos'. Enjoy with a chilled glass of Riesling or a crisp Japanese lager to balance the salty-sweet umami notes. Serve alongside a refreshing cucumber and smashed garlic salad with a rice vinegar dressing.