Sesame-Crusted Tofu Steaks
These Sesame-Crusted Tofu Steaks offer a simple yet elegant high-protein main course. The crispy sesame coating provides a delightful texture and nutty flavor, perfectly complementing the savory marinated tofu.
For 4 servings
**Prepare Tofu:** Drain the block of tofu and wrap it in several layers of paper towels or a clean kitchen towel. Place it between two plates and weigh it down with heavy objects (like cans or books) for at least 20-30 minutes to press out excess water. This step is crucial for firm, crispy tofu.
**Slice Tofu:** Unwrap the pressed tofu and slice it lengthwise into 4-6 even 'steaks,' about 1/2 to 3/4 inch thick. Pat them dry again with paper towels if needed.
**Marinate Tofu:** In a shallow dish or bowl, whisk together the soy sauce (or tamari), toasted sesame oil, garlic powder, ginger powder, salt, and black pepper. Gently add the tofu slices to the marinade, ensuring all sides are coated. Let them marinate for 5-10 minutes, flipping once.
**Prepare Coating:** On a separate shallow plate, combine the white sesame seeds, black sesame seeds (if using), and cornstarch. Stir well to mix.
**Coat Tofu:** Remove each tofu steak from the marinade, allowing any excess to drip off. Dredge each slice thoroughly in the sesame seed mixture, pressing gently with your fingers to ensure a thick, even coating on all sides. The cornstarch helps the seeds adhere.
**Pan-Fry Tofu:** Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the coated tofu steaks in the pan, ensuring not to overcrowd. Cook in batches if necessary.
**Cook to Golden:** Cook for 4-6 minutes per side, or until each side is deeply golden brown and crispy. Adjust the heat as needed to prevent the sesame seeds from burning while ensuring the tofu cooks through. The total cooking time will be 8-12 minutes.
**Serve Immediately:** Remove the crispy tofu steaks from the pan and transfer them to a plate. Serve hot, garnished with fresh scallions or a drizzle of sriracha if desired. They pair wonderfully with steamed rice and stir-fried vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Pressing is Paramount:** Do not skip pressing the tofu. It's the secret to firm, flavorful tofu that crisps up beautifully and isn't watery.
- 2**Even Coating for Best Crunch:** Ensure a generous and even coating of sesame seeds on all sides. Pressing them gently helps them stick and creates a better crust.
- 3**Don't Overcrowd the Pan:** Cook the tofu in batches if your skillet isn't large enough. Overcrowding lowers the pan temperature, leading to steamed rather than crispy tofu.
- 4**Monitor Heat:** Start with medium-high heat to get a good sear, but be ready to reduce it slightly if the sesame seeds are browning too quickly. You want golden, not burnt.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes to the sesame seed coating or the marinade for an extra layer of heat.
Nutty CoatingNutty Coating
Mix in 1-2 tablespoons of finely crushed peanuts or cashews with the sesame seeds for added crunch and a different nutty flavor profile.
Baked/Air Fried OptionBaked/Air-Fried Option
For a lighter, less oily version, bake the coated tofu at 400°F (200°C) for 20-25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 12-15 minutes, until golden and crisp.
Why this is on our healthy list.
High in Plant-Based Protein
Tofu is an excellent source of complete plant-based protein, vital for muscle repair, growth, and overall body function, making this a satisfying vegan meal.
Rich in Healthy Fats & Fiber
Sesame seeds contribute heart-healthy unsaturated fats, dietary fiber, and lignans, which are beneficial antioxidants, supporting cardiovascular health and digestion.
Source of Essential Minerals
Both tofu and sesame seeds provide important minerals like iron, calcium, magnesium, and zinc, which are crucial for bone health, energy production, and immune function.
Frequently asked questions
No, it's crucial to use extra-firm or firm tofu for this recipe. Softer varieties will not hold their shape well and will not achieve the desired crispy 'steak' texture, even after pressing.
