Tofu Steak

This tofu steak recipe requires only 5 ingredients and is ready in under 30 minutes! Firm tofu is fried until golden brown before being coated in a quick and easy teriyaki sauce. It’s packed with savory-sweet flavors everyone will love, even the skeptics!

Make this simple tofu steak recipe for dinner tonight! Tofu is like a sponge that can be molded into any type of dish. From pan-fried tofu to a gourmet dish fit for a restaurant, this inexpensive and versatile ingredient never ceases to amaze me.

Why I love this recipe

Whoever says tofu is bland clearly hasn’t tried these tofu steaks. While you may have had trouble in the past achieving crispy tofu, my secret is to press it and use a cast-iron skillet. Once seared, it develops a perfectly golden-brown crust with a chewy interior.

Unlike store-bought vegan steak or other faux meats, tofu is an inexpensive way to get your protein fix. It contains a whopping 10 grams of protein in a 3.5-ounce serving, but unlike meat-based steak, it doesn’t come with unwanted cholesterol!

The combination of soy sauce, mirin, and brown sugar creates a rich, subtly sweet, and umami-packed marinade, similar to how it’s served at Japanese restaurants. And since no marination time is required, you don’t even need to plan dinner ahead of time.

Ingredient notes

The great thing about this recipe is how few ingredients you need! Find a breakdown of the ingredients and suitable substitutes below.

Tofu
Just like in our vegan bacon, firm tofu provides a good balance of texture and structure. It holds up well to searing but turns out tender. You can get tofu at any grocery store nowadays, but I usually like to go to my local Asian food market for the best quality.

Substitute: Extra-firm or pre-pressed tofu can be used for a denser texture, like in our vegan Spam, though it may not absorb the marinade as readily and will turn out a bit more crumbly.

Soy sauce
Soy sauce brings a deep umami element to the marinade, which is crucial for giving life to the neutral-tasting tofu. I typically opt for Kikkoman since it’s easily accessible, but Yamasa or Kishibori are also great brands.

Substitute: Tamari or coconut aminos will also work if you need a gluten-free option. Coconut aminos are sweeter, so you may not need as much brown sugar.

Mirin
Also known as Japanese rice wine, mirin is a staple in teriyaki that adds a hint of sweetness and sheen to the glaze. Look for this cooking wine at your local Asian market. Good, everyday brands include Kikkoman Manjo, Takara, and Hinode.

Substitute: If you can’t find mirin, use half the amount of rice wine vinegar (2 tablespoons), and add 2 teaspoons of sugar to offset the tangier flavor.

Brown sugar
Brown sugar balances the savory notes with a molasses-like sweetness. Not all brown sugar is vegan, so make sure it’s labeled vegan or organic.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

This tofu steak recipe is unbelievably quick and easy to make, especially with the detailed instructions below. Keep an eye out for my tips in green to ensure your success!

Preparation

Begin by draining and pressing the tofu to remove excess water. Use a tofu press or wrap it in a clean towel and place a heavy object like a cast-iron skillet on top for about 10-15 minutes. This step is essential to achieve the right texture for searing. You can also mix the marinade at this point.

Cooking

Step 1
Slice the pressed tofu in half lengthwise, then horizontally to form 4 steaks. This makes fitting more pieces in the skillet easier and ensures optimal flavor absorption.

Step 2
Heat avocado or grapeseed oil over medium-high in a large cast-iron skillet. Add the tofu steaks and sear on each side for 5-6 minutes until a golden-brown crust forms. Cook in batches if necessary to avoid overcrowding the skillet.

It’s best to use a heavy pan like cast iron for searing tofu. Give the skillet sufficient time to heat up thoroughly, especially if you’re using cast iron.

Step 3
When both sides are seared, lower the heat and pour half of the marinade over the tofu steaks. Cook them for an additional 3-4 minutes, then flip them and pour in the rest of the marinade. During the final few minutes of cooking, spoon the marinade over the tofu steaks to enhance their flavor. Happy eating!

Lowering the heat prevents the tofu steak marinade from burning while allowing it to caramelize. This cooking method adds much more depth of flavor to the dish.

Cooking tips

Room temperature tofu: Let the tofu come to room temperature before cooking. This helps achieve an even cook and a better sear.

Controlled heat: Maintain a consistent heat when searing. Start with medium-high heat, but you may need to adjust it as you go if the tofu is starting to burn.

​​Non-stick skillet alternative: If you don’t have a cast-iron skillet, use a non-stick skillet. I don’t recommend stainless steel for tofu, as it tends to cause sticking.

Extend the pressing time: For an even firmer texture, press the tofu for up to an hour. This extra time removes more moisture, meaning the tofu will brown even faster.

Serving suggestions

Tofu steaks are incredibly versatile, but with the teriyaki-style marinade, I think they pair best with white rice, Instant Pot sushi rice, or rice noodles. I always love sprinkling the tops with sliced green onions and sesame seeds for added flavor and texture.

Don’t forget to add a side of steamed vegetables like baby bok choy, broccolini, mushrooms, or edamame. Steam both the rice and veggies as your tofu cooks.

Frequently asked questions

Storing & reheating

Tofu steaks keep well, so feel free to make a large batch for quick and easy lunches and dinners all week long. Let them cool to room temperature prior to storing.

Fridge
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. I prefer glass containers to prevent the tofu from absorbing other flavors.

Freezer
I don’t recommend freezing tofu steaks once cooked, as it can significantly alter their texture. However, you can freeze the uncooked slabs wrapped in foil or cling wrap in a freezer bag or container for up to 4-6 months.

Reheating
Gently warm the tofu steaks in a skillet over medium heat until warm. I prefer the skillet method over the microwave as it helps preserve the texture and flavor.

Serving size

This recipe makes 4 steaks and, with rice and vegetables, can easily feed 4 people. If you’re like me and like meal prepping for the week ahead, this is a fantastic recipe to double or triple.

Cook 2-3 blocks of tofu with the equivalent amount of extra marinade, then cook your choice of sides. Divide everything into single-serving containers for simple grab-and-go meals.

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