Teriyaki Tofu Steak
Easy crispy tofu steaks with a sweet-salty teriyaki glaze. A Japanese-inspired plant-based main that is ready in under 30 minutes.
Servings: 2
Calories: 270kcal
Equipment
- 1 Tofu press Optional. Use a pile of heavy books and a cooling rack with some paper towels instead.
Ingredients
- 280 g tofu 1 block of extra firm
- Rice and steamed greens to serve
Teriyaki sauce
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake optional
- 1 tablespoon brown sugar add more or less to taste
For frying
- 1 tablespoon sunflower oil
Instructions
- Drain and press the tofu for 15 minutes to remove excess water.
- Slice the tofu into 1–1.5 cm thick steaks.
- Make the teriyaki sauce: Simmer the soy sauce, mirin, sake and sugar for 6–8 minutes until glossy. Set aside.
- Combine the cornflour and garlic powder in a shallow dish.
- Dredge the tofu steaks in the cornflour mixture.
- Heat the oil over medium heat in a frying pan. Fry the tofu steaks 2–3 minutes per side until golden.
- Add the teriyaki sauce to the pan, allowing it to bubble and coat the tofu.
- Sprinkle with sesame seeds and serve over rice with green vegetables.
Notes
- Serve with:
- Green veggies - Pak choi, broccolini, sugar snap peas, string beans
- Pickles -
- Toppings - Toasted sesame seeds, avocado, pickled ginger, shredded nori, spring onions.
- Spice - Chilli flakes or chilli oil such as La-Yu, Momoya, or Tonkotsu
- Drinks - any of our favorite Japanese beers
- Left overs:
- Store in the fridge for up to 3 days. Reheat in a pan or oven.
- Use in tofu noodles, eat cold or add cold tofu slices to a salad.
Nutrition
Serving: 1 serve | Calories: 270kcal | Carbohydrates: 25g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2041mg | Potassium: 297mg | Fiber: 0.4g | Sugar: 15g | Calcium: 56mg | Iron: 2mg
