BEST Tofu Steak Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

mirin

🥗Healthier: rice wine vinegar

💰Cheaper: sugar + water

Rice wine vinegar mimics sweetness with fewer calories.

Slice the block of tofu in half to create 2 steaks.

Set the tofu steaks onto a wire rack over a tray to drain excess water.

Sprinkle both sides of the tofu with salt to lightly season and draw out water.

Place a tray on top of the tofu and weigh it down with something heavy for about an hour.

Cut a slit almost all the way through the root end of each clove of garlic and peel them using the root end as a pull tab.

Thinly slice the garlic to about a millimeter thick using a mandolin for even crisping.

Use a damp paper towel to wipe the shiitake mushrooms, removing any growing medium, and trim the stems.

Slice the shiitake mushrooms about five millimeters thick.

Trim the bottom part of the enoki mushrooms and separate the individual stalks.

Chop up some scallions for garnish.

Check the tofu steaks; they should have released water. Transfer them to a tray.

Crack black pepper generously onto both sides of the tofu.

Dust the tofu on all sides with potato starch.

Heat vegetable oil in a frying pan over low heat and add the garlic slices in a single layer.

Fry the garlic for about 5 minutes until they crisp, flipping them over as needed.

Remove garlic chips as they brown and place them on a paper towel-lined plate.

Increase the heat to medium and add the tofu steaks to the garlic-infused oil, ensuring they are not touching.

Fry the tofu steaks until golden brown on one side, about 3 minutes.

Flip the steaks over and brown the second side, flipping as needed for desired color.

Remove burnt garlic bits from the pan with a spoon.

Add the mushrooms to the pan and stir fry until browned, about 3 minutes.

Transfer the mushrooms to a bowl.

Add sake, soy sauce, brown sugar, and ketchup to the pan and bring to a boil to thicken the sauce.

Once the sauce is thick and glossy, add the tofu steaks back into the pan and flip to coat them in the sauce.

Add the mushrooms back into the pan to coat them with the sauce.

Plate the tofu steak and top with mushrooms, chopped scallions, and crispy garlic chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens