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Four sesame soy glazed tofu steaks on a dark ceramic plate with sesame seeds and green onions

Sesame Soy Glazed Tofu Steaks

Pressed and seared extra-firm tofu finished with a sticky soy-sesame-garlic glaze. A plant-based main that's genuinely satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Tofu
  • 800 g extra-firm tofu 2 standard blocks, pressed for at least 20 minutes
  • 2 tbsp neutral oil (avocado or grapeseed) for searing
Sesame Soy Glaze
  • 60 ml low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp toasted sesame oil
  • 2 tbsp honey or maple syrup for vegan
  • 1 tbsp rice vinegar
  • 3 garlic cloves finely minced
  • 1 tsp fresh ginger finely grated
  • 1 tsp cornstarch mixed with 1 tbsp cold water to thicken glaze
  • 0.25 tsp red pepper flakes optional, for a little heat
To Finish
  • 2 tsp sesame seeds toasted white or black
  • 3 green onions thinly sliced

Method
 

Press the Tofu
  1. Remove tofu from packaging and drain. Wrap each block in 3 to 4 layers of paper towels and place on a cutting board.
  2. Set a heavy skillet or a few heavy books on top. Press for at least 20 minutes. Change the paper towels halfway through if they're soaked through.
  3. Once pressed, slice each block lengthwise into 4 slabs, about 1.5 cm thick. You'll have 8 steaks total. Pat each one completely dry with fresh paper towels.
Make the Glaze
  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
  2. In a separate small cup, mix cornstarch with 1 tbsp cold water until smooth, then stir it into the glaze mixture. Set aside.
  3. Keep sesame oil separate. You'll add it at the end.
Sear the Tofu
  1. Heat a 12-inch cast iron or nonstick skillet over high heat for about 2 minutes, until it just starts to smoke.
  2. Add 1 tbsp oil and swirl to coat. Lay 4 tofu steaks in a single layer, leaving space between each one. Do not move them.
  3. Cook for 4 to 5 minutes until the underside is deep golden and releases cleanly from the pan. Flip and cook the other side for 3 to 4 minutes until equally golden.
  4. Transfer to a plate. Add remaining 1 tbsp oil and repeat with the second batch.
Glaze and Finish
  1. Return all 8 tofu steaks to the pan over medium heat. Pour the glaze over the top.
  2. Cook for 60 to 90 seconds, spooning the glaze over the steaks as it bubbles and thickens. It should coat the back of a spoon and look glossy.
  3. Remove from heat. Drizzle sesame oil over the tofu steaks and toss gently to coat.
  4. Transfer to a serving plate. Scatter sesame seeds and sliced green onions over the top. Serve immediately.

Notes

If your tofu still sticks at the flip, give it another 60 seconds. A properly seared steak releases on its own when the crust is ready.