📝 About This Recipe
Elevate the humble block of soy into a gourmet centerpiece with these pan-seared Tofu Steaks, boasting a crisp, golden-brown crust and a tender, succulent interior. Drawing inspiration from Japanese teppanyaki traditions, this dish marries the deep savoriness of tamari with the bright, aromatic zing of fresh ginger and toasted sesame. It is a masterclass in texture and flavor, proving that plant-based proteins can be just as satisfying and sophisticated as any traditional steak.
🥗 Ingredients
The Steaks
- 2 blocks Extra-firm tofu (14-16 oz each, drained and pressed for 20 minutes)
- 1/4 cup Cornstarch (for dredging)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (for color and depth)
- 3 tablespoons Neutral oil (avocado or grapeseed oil for high-heat searing)
Ginger-Soy Glaze
- 1/4 cup Tamari or Soy Sauce (low sodium preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Maple syrup (or brown sugar)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1 teaspoon Rice vinegar (for a hit of acidity)
Garnish & Aromatics
- 2 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted sesame seeds (black or white)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 pinch Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Begin by pressing the tofu. Slice each block of extra-firm tofu into two thick 'steaks' by cutting through the middle horizontally. Wrap the slabs in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 20 minutes to remove excess moisture.
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2
While the tofu presses, whisk together the tamari, mirin, maple syrup, grated ginger, minced garlic, and rice vinegar in a small bowl. Set this glaze aside.
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3
In a shallow dish, combine the cornstarch, garlic powder, smoked paprika, and a pinch of salt. Mix well to ensure the seasoning is evenly distributed.
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4
Unwrap the pressed tofu and pat the surfaces completely dry with a fresh paper towel. Moisture is the enemy of a crisp crust!
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5
Dredge each tofu steak in the cornstarch mixture, coating all sides thoroughly. Shake off any excess starch; you want a very thin, even veil of powder.
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6
Heat the neutral oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until the oil shimmers.
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7
Carefully place the tofu steaks into the hot pan. Sear for 4-5 minutes on the first side without moving them, until they develop a deep, golden-brown crust.
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8
Flip the steaks gently using a wide spatula. Sear the other side for another 4 minutes until equally crisp.
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9
Briefly use tongs to stand the steaks on their edges for 30 seconds each to crisp up the sides of the blocks.
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10
Reduce the heat to medium-low. Pour the prepared glaze into the pan. It will bubble and steam immediately.
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11
Use a spoon to continuously baste the tofu with the thickening sauce for 1-2 minutes. Flip the steaks once more to ensure they are fully lacquered in the glossy glaze.
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12
Remove the pan from the heat and stir in the toasted sesame oil to preserve its delicate flavor.
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13
Transfer the steaks to warmed plates. Pour any remaining thickened glaze from the pan over the top.
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14
Garnish generously with sliced green onions, sesame seeds, cilantro, and red chili flakes if desired. Serve immediately while the crust is at its peak crispness.
💡 Chef's Tips
Always use 'Extra-Firm' or 'Super-Firm' tofu; softer varieties will crumble during the searing process. Don't skip the pressing step, as removing water allows the tofu to absorb the marinade and achieve a better sear. For an even crispier texture, you can double-dredge the tofu or add a tablespoon of rice flour to the cornstarch mixture. If the glaze thickens too quickly in the pan, add a splash of water or vegetable broth to loosen it back to a syrupy consistency. Avoid moving the tofu once it hits the pan; let the crust form undisturbed for at least 4 minutes before checking.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy jasmine rice or brown rice to soak up the extra ginger-soy glaze. Pair with stir-fried bok choy or garlicky snap peas for a vibrant, balanced vegetable component. A chilled glass of dry Riesling or a crisp Japanese lager complements the salty-sweet notes of the dish beautifully. For a low-carb option, serve the steaks over a bed of cauliflower rice or sautéed zoodles. Add a side of spicy kimchi or pickled ginger to provide a bright, acidic contrast to the rich umami flavors.