Crispy Sesame-Crusted Tofu Steaks
Best Tofu for Tofu Steaks
Firm tofu used for Tofu Steaks Notice how it’s firm enough to slice into “steaks”
What else you need to make Sesame-Crusted Tofu Steak
For the Teriyaki Sauce
Garnishes
How to make Sesame-Crusted Tofu Steaks
Making the Teriyaki Sauce
Mmm, that Teriyaki Sauce-soaked sesame crust …
What to serve with Sesame-Crusted Tofu
Watch how to make it
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Sesame Crusted Tofu Steaks with Teriyaki Sauce
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Main
Japanese(ish), Modern Asian
Servings4
Tap or hover to scale
Recipe video above. Sesame seeds add excellent flavour and give tofu a crispy crust crust that stays crispy even when doused with Teriyaki Sauce. Great quick and easy recipe to convert tofu haters – so far from bland, we're in a different stratosphere!
Ingredients
- 4 extra firm or hard tofu , cut into 10 x 5 x 1.5cm slices (4 x 2 x 0.6″), 100g / 3.5oz each (Note 1)
- 1/4 tsp each salt and pepper
- 2 tbsp flour , plain/all purpose
- 1 egg , lightly whisked
- 4 tbsp white sesame seeds (Note 2) (yes, you really need 4 tbsp!)
- 4 tbsp black sesame seeds (Note 2)
- 2 tbsp canola/vegetable oil
- 2 garlic cloves , finely sliced 1mm thick (optional, Note 2)
- 1 green onion , finely sliced (for garnish)
Teriyaki Sauce:
- 2 tbsp soy sauce , preferably Japanese all-purpose, else light soy sauce (Note 4)
- 2 tbsp mirin , preferably Japanese (Note 5)
- 2 tbsp cooking sake , preferably Japanese (Note 6)
- 2 tbsp water
Instructions
Sesame coating:
- Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
- Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
- Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.
Cooking:
- Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
- Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp – about 30 seconds each side should do it (see video for my technique).
- Drain: Remove tofu to paper towel lined plate.
- Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
- Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".
Recipe Notes:
1. Firm tofu – Get tofu labelled as “extra firm” or “hard”. You’re after a block that feels like a rubber sponge that you can slice and handle like steak. Not the super-soft jelly-like tofu that you have to handle with care. That will fall to bits if you try to prepare it per this recipe.
Here in Australia, it’s super-handy that tofu often comes in a suitable block size such that you can just slice it and use as-is, no trimming required. Anything around the pictured size is fine. Other shapes, like batons and cubes, will also work – just more turning is required in pan.
Cooking tofu: Tofu doesn’t need to be cooked, we are just making the sesame crispy and heating tofu through.
2. Sesame seeds – Feel free to just use white or black sesame seeds. I use both for visual interest.
3. Garlic – This is to make crispy garlic bits to sprinkle on top. For a shortcut option, just use store-bought crispy shallots (Asian section of Woolies, Coles, or cheaper at Asian stores).
4. Soy sauce – I use Kikkoman for all my Japanese cooking which is the most well known brand, and an excellent all-rounder. It is slightly sweeter and more mild in flavour than Chinese light soy sauce, though that will do in a pinch. Else any other all-rounder soy sauce. DO NOT use anything labelled “dark soy sauce” or “sweet soy sauce” (it will ruin teriyaki sauce!).
5. Mirin – Syrupy and golden coloured, mirin is a heavily sweetened type of rice wine with a deep flavour. It features frequently in Japanese food, introducing sweetness to dishes and when reduced gives glazes like teriyaki their sheen. Good brands include Takara, Manjo and Hinode. Avoid very cheap mirin, which is usually an imitation product.
6. Cooking sake – Rice wine used liberally in Japanese cooking to add umami and depth. Don’t bother wasting that boutique drinking sake you lugged all the way back from Japan for cooking, though! Cooking sake is much cheaper and perfectly acceptable for use, and these days widely available even at grocery stores.
7. Make ahead – Best made fresh so the sesame coating is crispy and toasty. It does stay crispy for a day or so (without sauce on it) but it really is best freshly made. Can resurrect with a quick pan fry to reheat.
8. Nutrition per serving, 1 tofu steak plus sauce.
Nutrition Information:
Calories: 298cal (15%)Carbohydrates: 14g (5%)Protein: 15g (30%)Fat: 20g (31%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 736mg (32%)Potassium: 129mg (4%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 91IU (2%)Vitamin C: 1mg (1%)Calcium: 295mg (30%)Iron: 4mg (22%)
Justine says
Yum! Love tofu so I’m definitely trying this recipe this week! I’m so happy to see a new tofu recipe! One question….do you think I can get the seeds to stick with something other than egg – eg flax “egg” – as I’m not an egg fan? Thank you!
Nagi says
I haven’t tried but I imagine it will work. Or try natural yogurt instead 🙂 N x
Stephanie says
Teriyaki sauce was amazing, the sesame was so good but I found the tofu was a bit….”Tofuey” I’m going to try make it again but I’ll marinate the tofu in the dressing first. Otherwise it was fantastic
Nagi says
“Tofuey” – that’s the hottest new term 😂 you can try with salmon too! N x
stephanie says
I actually think it was more the brand I bought because i didn’t have time to get to a grocer. Another great use for tofu is tofu doughnuts they beat regular doughnuts every day.
Jeanette says
Just sent my son to the store to get more tofu! This looks absolutely delicious. Please keep the vegan/vegetarian meals coming!!!
Nagi says
Wahoo! Enjoy Jeanette! N x
Laura says
I am so happy you created a tofu recipe! I was actually waiting for you to come up with one for quite a while, I am not a fan of tofu yet admittedly but I would love to be one, because of its nutritional benefits. You did it with the quinoa salad for me so I can’t wait to try this one!
Nagi says
Love to know what you think once you try it Laura!!! N x
Janet says
Thanks for the tofu recipe. Always interested in recipes for tofu. I’m going to try it. It’s also made me think about experimenting to try making a ‘tonkatsu tofu’.
Nagi says
Crumbed tofu is obviously going to be delicious Janet!!! YUM! N x
Kathryn Hartsell says
I haven’t cooked this yet, but it will happen soon! I love tofu, and have been wanting to replicate a dish I had years ago. Thank you for sharing this one!
Nagi says
You’re so welcome Kathryn!! N x
Hannah Brayshaw says
Wow, a tofu dinner winner! We all loved it in our house, and it was nice to see a vegetarian recipe. Thanks, Nadine!
Nagi says
That’s fantastic Hannah!! N x
Tim says
Tofu, the only food that sounds like it tastes 🤮😂
Nagi says
You just haven’t done it right Tim 😉 N x
SHARON COOPER says
Made this last night and will do again this weekend as I’ve got an extra large pack of tofu open, we all loved it loved it
Nagi says
Amazing Sharon, I’m so glad you loved it!! N x
Rachel Keyte says
This recipe looks amazing! Tofu is all about how it’s done. I can’t wait to try this.
Nagi says
100% Rachel, it’s what you do with it that counts! N x
Mya Khine says
This looks yummy! I will defintely give this a go!
Nagi says
I hope you do and love it Mya! N x
Marianne Smith says
Hi Nagi!!
Absolute fantastic recipe. I love tofu and now have another way of serving it. If you love it as much as me, you might want to try vietnamese rice salad with caramelized tofu. It’s right up there with yours. Here in Western Canada we have massive multicultural communties. Makes a wonderful variety of foods for sure! Thanks again!
Nagi says
Yes it’s often serves here with a lemongrass marinade – try this one: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/ N x
Nicole says
That sounds amazing Marianne! Would you happen to have a recipe for it?
Lia Saunders says
I’m totally into cooking this on the weekend – it looks fabulous! Just a heads up that the grams weight has been left off the tofu ingredient?
Betsy says
I will try this one. I’ve never heard of tofu steaks before this post. Good timing as I have some tofu! And this is why I like following Nagi, coz my small world is expanded with new kinds of food and it’s explained in a very accessible way! 5 stars even if I haven’t tried it yet. That’s how much I trust Recipetineats.com recipes!
Peter says
Sorry to hear about the few tofu fans. I’ve been looking for an exciting tofu recipe and can’t wait to try this one. Keep coming with more tofu and vegetarian meal ideas.
Lois says
Can’t wait to try this. Love tofu and this looks delicious. Many thanks.
Debra Staun says
Don’t be disheartened or put off. This is a fabulous tofu recipe. Keep posting- meat pies are great, but getting a fabulous Tofu dish is the Bomb!
Nagi says
Thanks so much Debra!! N x
Lisa says
Looks amazing! I love tofu. It takes to flavors so well. Can’t wait to try this.
Nagi says
Yes definitely Lisa, I hope you love it! N x
Zunni says
Nagi, I love tofu but as you know it can be challenging to create dishes with variety. I love this recipe. Thank you!
Nagi says
Thanks so much Zunni!! N x
Mimi says
Thank you for the tofu recipe. A keeper
Nagi says
You’re so welcome Mimi! N x