Save to Pinterest These Sesame Crusted Tofu Steaks with Teriyaki offer a delightful combination of textures, featuring extra-firm tofu slabs coated in a crunchy dual-sesame crust. Pan-seared to golden perfection and glazed with a glossy, homemade teriyaki sauce, this dish is a vibrant and protein-packed vegan main that brings restaurant-quality flavors to your home kitchen.
Save to Pinterest The secret to this dish lies in the contrast between the nutty, crispy exterior and the tender tofu interior. The addition of fresh ginger and rice vinegar in the sauce provides a bright, savory finish that ties all the elements together beautifully.
Ingredients
- Tofu: 400 g (14 oz) extra-firm tofu (pressed), 1 tbsp soy sauce, 1 tbsp cornstarch
- Sesame Crust: 3 tbsp white sesame seeds, 2 tbsp black sesame seeds, 2 tbsp panko breadcrumbs (optional)
- Teriyaki Sauce: 60 ml (1/4 cup) soy sauce, 2 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, 1 tbsp mirin (optional), 1 tsp grated fresh ginger, 1 tsp cornstarch mixed with 1 tbsp water
- For Serving: 2 scallions (thinly sliced), 1 tsp toasted sesame oil (optional), Steamed rice or vegetables (optional)
Instructions
- 1. Prepare the Tofu
- Slice the pressed tofu into 4 even slabs. Pat dry thoroughly with paper towels to ensure a crispy crust.
- 2. Initial Coating
- Brush each tofu steak with soy sauce on all sides, then lightly dust with cornstarch, shaking off any excess.
- 3. Apply Sesame Crust
- Mix white sesame seeds, black sesame seeds, and panko in a shallow dish. Press each tofu slab firmly into the mixture to coat both sides completely.
- 4. Sear the Steaks
- Heat a large nonstick skillet over medium heat with 2 tbsp neutral oil. Pan-sear the tofu steaks for 3–4 minutes per side until the crust is golden and crispy. Transfer to a plate.
- 5. Simmer the Sauce
- In a small saucepan, combine soy sauce, maple syrup, rice vinegar, mirin, and ginger. Bring to a simmer over medium heat.
- 6. Thicken the Glaze
- Stir in the cornstarch slurry and whisk constantly for 1–2 minutes until the sauce becomes thick and glossy. Remove from heat.
- 7. Glaze and Garnish
- Spoon or brush the teriyaki sauce generously over the hot tofu steaks. Finish with sliced scallions and a drizzle of toasted sesame oil.
- 8. Serve
- Serve immediately while the crust is at its crispiest, accompanied by rice or vegetables if desired.
Zusatztipps für die Zubereitung
For an even deeper flavor, you can marinate the tofu slabs in soy sauce for 20 minutes before starting the crusting process. Using a tofu press or heavy weight to remove as much moisture as possible is essential for the best texture.
Varianten und Anpassungen
To make this recipe gluten-free, simply substitute the soy sauce with tamari and use gluten-free panko breadcrumbs. If mirin is unavailable, it can be omitted, though it provides a traditional depth to the teriyaki flavor.
Serviervorschläge
These steaks are excellent when served alongside sautéed bok choy, steamed broccoli, or atop a bed of fluffy jasmine rice to soak up the extra teriyaki sauce.
Save to Pinterest Enjoy this protein-packed, Asian-inspired meal that perfectly balances a satisfying crunch with a savory-sweet glaze. It is a fantastic option for a quick yet impressive weeknight dinner.
Recipe Questions & Answers
- → How do you achieve a crispy sesame crust on tofu?
Press the tofu to remove moisture, dust with cornstarch, then coat evenly with a sesame seed and breadcrumb blend before pan-searing in hot oil until golden.
- → What gives the teriyaki glaze its glossy finish?
The glaze is thickened with a cornstarch slurry which, when simmered with soy sauce, maple syrup, and vinegar, creates a shiny and smooth coating.
- → Can I prepare this dish gluten-free?
Yes, substitute tamari for soy sauce and use gluten-free panko to maintain the crunchy texture without gluten.
- → What sides complement these tofu steaks well?
Steamed rice, sautéed bok choy, or broccoli provide fresh, balanced accompaniments enhancing the main flavors.
- → Is pressing the tofu necessary?
Pressing removes excess water allowing the crust to adhere better and helps achieve a firmer, crispier texture when pan-seared.