Tofu Steak Recipes
BAKED TOFU STEAKS
Baked, Asian-style marinated tofu. Goes great with brown rice and steamed broccoli.
Provided by SlimCookins
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 2
Number Of Ingredients 4
Steps:
- Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
- Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
- Spread marinated tofu onto the prepared baking sheet.
- Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 11.2 g, Fat 13.2 g, Fiber 1.8 g, Protein 22.5 g, SaturatedFat 1.9 g, Sodium 2141.6 mg, Sugar 2.1 g
TOFU STEAK
Steps:
- 「PREP」Wrap the tofu in a paper towel and set aside for 30 minutes to drain. While the tofu is draining, make the dashi shoyu and leave to cool. Peel and grate the ginger. Chop the green onion finely.
- Cut the tofu into 4 pieces and pat dry with a paper towel. Sprinkle with salt and pepper. Lightly coat the tofu pieces with potato starch.
- Heat a frying pan to medium-high and add the oil. Fry the tofu, flipping to make sure each face is cooked til crispy, about one minute per cube face or 6 minutes in total.
- Put two tofu cubes on a plate and top with the katsuobushi, spring onion and a small amount of grated ginger. Drizzle 1-2 teaspoons of dashi shoyu over each serving. Enjoy!
MARINATED TOFU STEAK FOR ONE
Treat yourself to a steak dinner for one, using tofu instead of meat. This recipe is more method than ingredients, so change up the seasoning to your liking. Serve with French fries and spinach for a complete meal for one.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 5h
Yield 1
Number Of Ingredients 3
Steps:
- Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
- Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
- Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 5.7 g, Fat 20.4 g, Fiber 0.7 g, Protein 11.6 g, SaturatedFat 2.9 g, Sodium 2762.9 mg, Sugar 0.6 g
TOFU STEAK
This is the best recipe for tofu steak ever! Marinated in a fabulous sesame soy marinade sauce and seared in a grill pan for beautiful grill lines and locked in flavor.
Provided by Alison Andrews
Categories Entree Gluten-Free Savory
Time 45m
Number Of Ingredients 12
Steps:
- Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don't have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
- Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
- Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
- Heat a grill pan on medium heat. When hot, brush it with sesame oil.
- Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
- Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
- Repeat with the next two tofu steaks.
- Serve with veggies, salad or chips or topped with vegan peppercorn sauce.
Nutrition Facts : ServingSize 1 Tofu Steak, Calories 266 kcal, Sugar 7.8 g, Sodium 759 mg, Fat 15.4 g, SaturatedFat 2.6 g, Carbohydrate 10.9 g, Fiber 0.3 g, Protein 21.7 g
TOFU STEAK
The tofu in this recipe is cooked like a steak - seasoned with salt, pepper and garlic cooked till crispy on the outside and hot in the middle. I like to serve with an assortment of chargrilled veg and mushrooms and soy sauce and wasabi as condiments.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the tofu and wrap in kitchen paper. Place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes.
- Slice into 4 and season with salt, pepper and minced garlic. dust with the flour.
- Heat the oil in a pan to a high temperature Add the tofu and turn when crispy.
- Serve.
Nutrition Facts : Calories 153.4, Fat 12.3, SaturatedFat 1.7, Sodium 12.4, Carbohydrate 3.2, Fiber 0.3, Sugar 1.1, Protein 9.9
EASY CRISPY JAPANESE TOFU STEAK
Steps:
- Wrap the tofu in a paper towel and place it on a plate with another plate on top of the tofu to drain the excess water. Leave for about 10 minutes.
- In the meantime, wash the bok choy and cook it in boiling water for about 2-3 minutes.
- Drain the bok choy and serve it on a plate with the brown rice.
- Heat some oil in a pan on high heat and cook the tofu until browned on both sides.
- Pour the sauce over the tofu in the pan until the sauce has reduced/evaporated a little.
- Serve the tofu on top of the rice and bok choy and drizzle the extra sauce on top.
Nutrition Facts : Calories 118 kcal, Carbohydrate 24 g, Protein 3 g, Sodium 522 mg, Fiber 1 g, ServingSize 1 serving
BLACKENED TOFU STEAKS
Impress your guests with these Chewy Blackened Tofu Steaks. Made with extra-firm tofu marinated in a mixture of sauces and spices and then grilled to perfection for a wholesome vegan and gluten-free meal.
Provided by Sarah McMinn
Categories Main Course Main Dish
Time 1h20m
Number Of Ingredients 10
Steps:
- To begin, whisk together the ingredients for the marinade in a shallow baking dish. Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Add the thickly cut slabs of tofu to the marinade, ensuring the tofu is fully submerged. Marinade the tofu for at least two hours. Reserve the marinade.
- Once the tofu has marinated, add it to a preheated grill. You can either use an electric grill or outside grill. Grill the tofu for 6-8 minutes per side, until the tofu is slightly charred and cooked all the way through.
- Brush the tofu with extra marinade and serve with steamed vegetables and potatoes.
Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Fat 9 g, SaturatedFat 2 g, Sodium 1177 mg, Sugar 1 g, Protein 2 g, Fiber 4 g, ServingSize 1 serving
SESAME CRUSTED TOFU STEAKS WITH TERIYAKI SAUCE
Recipe video above. Sesame seeds add excellent flavour and give tofu a crispy crust crust that stays crispy even when doused with Teriyaki Sauce. Great quick and easy recipe to convert tofu haters - so far from bland, we're in a different stratosphere!
Provided by Nagi
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
- Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
- Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.
- Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
- Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp - about 30 seconds each side should do it (see video for my technique).
- Drain: Remove tofu to paper towel lined plate.
- Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
- Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".
Nutrition Facts : Calories 298 kcal, Carbohydrate 14 g, Protein 15 g, Fat 20 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 736 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
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- Open the package of tofu and place on a plate to drain for 10 minutes. Slice it into ¾-inch thick pieces. Use a mortar and pestle to roughly crush the cumin seeds and add the Sichuan peppercorn powder if using, chili powder, garlic powder, and salt. Mix well.
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- Next, sprinkle about half of the dried spices evenly over the tofu and let cook for 3-5 minutes. When the bottom is golden brown, flip the tofu. Brush the tofu with about half of the sauce and sprinkle over the rest of the spices. Cook for 3 minutes and flip the tofu over again.
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- Place the olive oil, onion, thyme, and sugar into a medium skillet and place it over medium-low heat. Allow everything to cook, stirring occasionally, until the onions begin to brown and caramelize, about 30 minutes.
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5/5 (1)Estimated Reading Time 7 minsServings 6Total Time 40 mins
- First, thoroughly press and drain the excess liquid from your block of extra-firm tofu. Leave your tofu to press and drain for at least 20 minutes.
- Once pressed, slice your tofu into 3 evenly sized pieces, each about 1-inch in thickness. Cut these 1-inch thick pieces in half, so you have 6 thick cuts of tofu.
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3.8/5 (25)Estimated Reading Time 2 minsCategory Mains, BasicsCalories 1595 per serving
- Lay the tofu out on a board or tray lined with paper towels or a clean tea towel. Cover with more paper. Lay a wooden cutting board or other weight on top to press out the excess moisture so that the marinade won’t be diluted. (I often use wine or water bottles as weights.) This will take about 30 minutes. It’s best to do this near the sink. You will be amazed by how much water comes out.
- Put all the ingredients together in a saucepan, except the herbs. Bring to a boil. Take it off the heat immediately and cool. Add the herbs once the marinade is off the heat.
- Once the tofu is drained, pat the slices dry. Spoon a little marinade onto a lightly greased baking dish and lay the tofu slices over it, side by side in a single layer. Pour the rest of the marinade over them. Bake uncovered for 25 minutes, turning the slices over about halfway through. The tofu should be brown and almost dry, and any remaining marinade thick and syrupy. Serve immediately!
TOFU STEAK RECIPE | YUMMY.PH
From yummy.ph
- Lay tofu slices on a clean kitchen towel and cover with another towel. Place a tray on top of the tofu and weigh down with canned goods or plates for 20 to 30 minutes.
- Make the marinade: mix together all ingredients in a bowl. Add tofu and marinate for 15 minutes.
- Heat 1 tablespoon oil in a pan over medium-high heat. Sauté onions until soft and browned, about 4 to 5 minutes. Set aside.
- In the same pan, heat 1 more tablespoon oil over medium-high heat. Drain tofu and fry in batches until dark brown, about 4 minutes on each side. Add more oil as needed. Transfer tofu to a plate.
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4/5 (19)Calories 268 per serving
- Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
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- Drain the tofu, and cut into your steak sized pieces. I like cutting it into two large steaks by slicing the block it in half lengthwise, but you could cut it into more pieces for smaller crispier tofu.
- Once cut, lay the tofu pieces on a clean dishtowel, and then wrap them up in the towel. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. This is how you press the tofu to help release excess water. Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be.
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Author Cathy JacobsPublished 2010-07-11
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