Tofu Steak (Ready in 25 Minutes)
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, easy teriyaki sauce.
Equipment
- Tofu press
- Chef's knife
- Cutting board
- Cast-iron skillet
Ingredients
- 1 14-ounce block firm tofu
- 2 tablespoons soy sauce
- 4 tablespoons mirin
- 1 tablespoon brown sugar
- 1 tablespoon avocado oil (or grapeseed oil)
For serving
- Steamed greens (bok choy, spinach, broccolini, broccoli, etc.)
- Steamed rice (sushi, regular white, or brown)
- Sliced green onions
- Sesame seeds
Instructions
- Drain and press the tofu to remove excess water. You can use a tofu press or wrap it in a clean towel and place a heavy object on top, like a cast-iron skillet, for about 10-15 minutes.
- Once pressed, slice the tofu in half lengthwise then horizontally to form 4 steaks.
- Heat the oil in a large cast-iron skillet over medium-high. In the meantime, whisk the soy sauce, mirin, and brown sugar in a small dish or container. Set aside.
- Once the skillet is hot, add the tofu steaks and sear them on both sides for 5-6 minutes until they develop a golden-brown crust.
- Pour half the marinade in and continue cooking for 3-4 minutes on one side. Flip the steaks and pour in the rest of the marinade, cooking for a final 3-4 minutes.
- During the last few minutes of cooking, spoon the remaining marinade over the tofu steaks to enhance the flavor.
- Serve the tofu steaks with steamed greens and a side of steamed rice, then sprinkle sliced green onions and sesame seeds over the top. Happy eating!
Notes
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.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 12.9g | Protein: 10.4g | Fat: 8.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 3.7g | Sodium: 637.9mg | Potassium: 23.1mg | Fiber: 0.9g | Sugar: 7.4g | Calcium: 137.2mg | Iron: 1.5mg
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