Sesame Crusted Tofu Steaks (Printable)

Crunchy sesame-coated tofu slabs pan-seared and finished with a shiny teriyaki glaze and scallion garnish.

# What You Need:

→ 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

# Directions:

01 - Slice pressed tofu into 4 even slabs. Pat dry thoroughly 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.
03 - 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 evenly.
04 - Heat a large nonstick skillet over medium heat and add 2 tablespoons neutral oil.
05 - Pan-sear tofu steaks for 3 to 4 minutes per side until sesame crust is golden and crispy. Transfer to a plate.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, mirin, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook while whisking until 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.

# Expert Advice:

01 -
  • High in plant-based protein with 16g per serving.
  • The sesame and panko crust provides an incredible crunch.
  • Homemade teriyaki sauce is fresh, glossy, and perfectly balanced.
  • Entirely vegan and easily adaptable for gluten-free diets.
02 -
  • Ensure the tofu is patted very dry before the cornstarch step to help the seeds stick better.
  • Use a high-quality nonstick skillet to prevent the sesame seeds from pulling away during flipping.
  • Whisk the sauce slurry thoroughly before adding it to avoid any lumps in your glaze.
Go Back