Sesame Crusted Tofu Steaks (Print Version)

Crunchy sesame-coated tofu slabs pan-seared and glazed with a vibrant teriyaki sauce, finished with scallions.

# Components:

→ Tofu

01 - 14 oz extra-firm tofu, pressed
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch

→ Sesame Crust

04 - 3 tablespoons white sesame seeds
05 - 2 tablespoons black sesame seeds
06 - 2 tablespoons panko breadcrumbs

→ Teriyaki Sauce

07 - 1/4 cup soy sauce
08 - 2 tablespoons maple syrup or brown sugar
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon mirin
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For Serving

13 - 2 scallions, thinly sliced
14 - 1 teaspoon toasted sesame oil
15 - Steamed rice or vegetables for serving

# Method:

01 - Slice pressed tofu into 4 even steaks. Pat completely dry with paper towels to remove excess moisture.
02 - Brush each tofu steak with soy sauce on all sides. Lightly dust with cornstarch and shake off excess coating.
03 - Mix white sesame seeds, black sesame seeds, and panko breadcrumbs in a shallow dish. Press each tofu slab firmly into the mixture to coat both sides evenly.
04 - Heat a large nonstick skillet over medium heat and add 2 tablespoons neutral oil until shimmering.
05 - Pan-sear tofu steaks for 3 to 4 minutes per side until the sesame crust is golden and crispy. Transfer to a plate.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, mirin, and fresh ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and whisk until the sauce thickens and becomes glossy, approximately 1 to 2 minutes. Remove from heat.
07 - Spoon or brush teriyaki sauce generously over the hot tofu steaks.
08 - Garnish with sliced scallions and a drizzle of toasted sesame oil. Serve immediately with steamed rice or vegetables.

# Expert Advice:

01 -
  • The sesame crust gets genuinely crispy and makes you forget you're eating tofu, not some fancy protein.
  • That glossy teriyaki sauce comes together in minutes but tastes like you spent all afternoon on it.
02 -
  • The tofu has to be genuinely pressed and then patted dry again right before cooking, otherwise you'll get steam instead of that satisfying crispy exterior.
  • Don't move the tofu around in the pan while searing, let it sit undisturbed so the sesame crust can actually make contact with the heat and turn golden.
03 -
  • Keep your sesame seed and panko mixture in a shallow dish at arm's reach because once you start breading, you won't want to stop mid-motion to grab anything.
  • A 20-minute soy sauce marinade before crusting adds an extra layer of depth that makes people ask what your secret ingredient is.
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