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%)
Mimi says
Thank you for the tofu recipe. A keeper
Nagi says
You’re so welcome Mimi! N x
Haydee M Sheen says
Can’t wait to try this out. I am new to your site, but it looks very interesting. Due to health issues I am becoming a vegan/ vegetarian. Still new at it. Thank you.
Nagi says
I’d love to know what you think Haydee, keep me updated if you try this one! N x
sara says
This looks do delicious. It’s on the list for next week. My teen lads are new converts to tofu. The sesame crust will seal the deal.
Nagi says
Wahoo – enjoy Sara!! N x
jackie says
This looks amazing and easy to make into vegan recipe I will be making this weekend and will leave a review but I can already see this will be delicious. Keep all your amazing recipes coming .
Nagi says
Yes definitely Jackie! I hope you love it! N x
Gill says
Hi Nagi,
As one of your tofu-eating vegetarian readers, thank-you!! I put tofu in stir-frys etc, but always leave it to restaurants to work out how to make slabs of tofu interesting and delicious. No longer! I loooove sesame, and will definitely give this recipe a go! Thank-you so much for catering to such a wide range of tastes/preferences. Your work is much appreciated.
Nagi says
You’re so welcome Gill, this comment truly makes it worth while, I love hearing what people think of my recipes!!! N x
Angela says
This recipe came at the perfect time. I actually just purchased firm tofu with the plan to make some kind of tofu steaks but couldn’t think of how to prepare it. I was going to look up recipes yesterday and then this one popped up in my inbox this morning! I made it for dinner tonight and had it with some spring mix salad and it came out great! I only used white sesame seeds as that was all I had at home, and it came out fantastic. Even my 16 year old son enjoyed it and he doesn’t usually eat tofu!
Nagi says
Wahoo! That’s awesome Angela!! N x
Wesley Bielinski says
OK, what can we substitute for the Tofu in this recipe?
Nagi says
Hi Wesley, this one is ALL about the tofu, but why not try this one instead: https://www.recipetineats.com/sesame-crusted-salmon/ N x
Eha says
Why should one have to ‘substitute’ for a ‘tofu’ recipe – if it does not thrill your palate, why not pick another menu in another place . . ?
Wesley Bielinski says
Because I like everything else about the recipe, just not the tofu, I’m thinking of tuna.
Marina says
I am totally useless at frying food – can this be baked in the oven and, if so, what temperature and time would you suggest.
Nagi says
Hi Marina, you really want to cook this one in a pan to get that crispy crust! N x
Michelle says
Oh amazing! I have firm tofu in the fridge that I need to use and will definitely try this out
Nagi says
Excellent Michelle, I’d love to know what you think once you try it! N x
jen says
Hi Nagi love this recipe . I use to do mine a little different.
After draining my tofu in paper towel rely well , I marinate mine with a bit of soya sauce ,and in the flour I add yeast flake for more flavor ,yeast flake is really amazing to bring flavor to bland tofu ,but I guess with your sauce there is no need to marinate them in soya sauce ,,cant wait to try your recipe ,,thank you .
Macy says
No Dozer pic…look forward to when you post it😊
Macy says
Sweet boy…look at his eyes. Total heartmelt❤
Nagi says
HOW DID NO ONE PICK THAT UP BEFORE I PUBLISHED THIS??!! 😩 Added!!
Dahn says
Fantastic way to serve tofu, Nagi. I’m wondering if the video replaced the photos in the post?? Did you mean to place the video 9 times? I missed seeing the Dozer photo at the bottom 🙂
Nagi says
Not sure why that changed, let me fix this Dahn!! N x
Hazel Yvonne Gettler says
What can I used to dip the tofu in instead eggs. Thanks
Nagi says
Hi Hazel, I haven’t tried but some options may include buttermilk, yogurt, a flax or chia egg may even work here too! N x
Marcia says
Oh no! You put the wrong link under the Life of Dozer picture. His picture is missing! I was looking forward to seeing his cute little face.
Nagi says
It’s there now Marcia 🙂 N x
Christina says
I can only rate on my salivating dream of eating this. Yikes! I am SO allergic to any soy, even the oil leaves me in much pain. Any other protein work with this fabulous recipe Nagi?
Nagi says
Hi Christina, try this one: https://www.recipetineats.com/sesame-crusted-tofu-steaks and sub the soy sauce for coconut aminos! N x
Christina says
Ha!! Thank you, I always use coconut aminos. They are great. My question was what protein can I sub for the TOFU ? I love tofu, it hates me 🙁 Christina
Didina Gnagnide Angorinie says
Paneer? Chicken? You also have to find a sub for soy sauce.
Carla says
A good sub for soy sauce is coconut aminos.
Paula says
Didn’t get Dozer pic “why can’t I come in” look.
Did you forget to post it or is the prob at my end.
From Canada
Love Dozer and I am a cat person but love Retrievers too.
Nagi says
Don’t fret Paula – he’s there now! N x
Sascha says
Oh I got so excited when I saw this until I saw the egg in the ingredients list 🙁 Love your recipes, but have a daughter who has an egg allergy and so many recipes contain egg 🙁 Do you know what I can substitute the egg with?
Nagi says
Hi Sascha, flax/chia egg, butter milk or even yogurt will work 🙂 N x
Swatee Pradhan says
Hi Sascha,
I use flax power instead of eggs as a binder. Take about 1/4 cup of water to about 1 tsp of powder mix it, leave it for few minutes. Voila! You get steaky substance like egg white. I use it in veg. Burgers . Hope it help you.
Didina Gnagnide Angorinie says
I have tried to use tofu sometimes but I always ended up disappointed. The main culprit for me was the base flavor, it tasted of nothing with a faint aftertaste of plastic. All the marinades I poured on it didn’t add on the flavor, they just masqueraded it and tasted weird…when I marinate chicken, or fish, or anything, I get chicken/whatever flavor + the marinade. With tofu, I only got the marinade. So I thought, Asians genuinely like tofu, so it’s either an acquired taste, or a texture thing, or Asian tofu is much better. It also doesn’t help that in the West it’s mostly sold as a vegan substitute for X, wherein X stands for many beloved and tasty things, thus not really helping its case. It also has a fair amount of phytoestrogens which are not indicated for people with specific endocrine problems.
If I try again, where do I buy tasty tofu? How can I recognize if it’s the good stuff or polyester? I genuinely want to see the good in tofu…
Nagi says
Hi Didina, tofu itself really doesn’t have much flavour – it’s really what you do with it! Buy a firm tofu for this one – most brands are very similar. I’d love to know if I can change your opinion with this recipe!! N x
Mary says
I got really excited when this one popped into my in box because my son is vegan and I thought if anyone can do amazing vegan recipes it is going to be Nagi – and then I saw the ingredient list and spotted the egg! So I shall try it with a vegan egg replacement and see how it turns out.
Nagi says
Hi Mary, chia or flax egg and even yogurt would work here (coconut or soy yogurt) – N x
kevin p mccabe says
I was disappointed in the egg and oil too. I’m trying to figure out ways to make the recipe with out them. Let me know if you find a way.
Nagi says
Hi Kevin, you really need the oil for this one – it helps get that crispy crust! N x
Maaike Wickardt says
2 questions: – could I get away with using ‘normal’ tofu if I slice it beforehand and leave to drain under a heavy cutting board?
– is there a vegan alternative for the egg you can recommend?
Nagi says
Hi Maaike, what is your normal tofu labelled as? N x
Maaike Wickardt says
It’s Dutch.. It is called Vivera Tofu (https://vivera.com/nl/producten/vivera-plantaardige-tofu-naturel/)
Firm and silken tofu are still quite uncommon, also in our (Indonesian/Chinese/Surinam/Turkish) oriented toko’s.
Thank you for replying and all your wonderful recipes and emails!