Teriyaki Tofu Steaks with Pan-Seared Sticky Glaze

Name: Teriyaki Tofu Steaks with Pan-Seared Sticky Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 blocks (14 oz each) (800 g) extra-firm tofu, drained; 2 tbsp (30 ml) neutral oil, such as avocado or canola; ⅓ cup (80 ml) tamari or soy sauce; ¼ cup (60 ml) mirin; 3 tbsp (45 ml) pure maple syrup; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (10 ml) toasted sesame oil; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 medium cloves (6 g) garlic cloves, finely grated or minced; ¼ cup (60 ml) water; ¼ tsp (½ g) red pepper flakes (optional); 2 tsp (6 g) cornstarch; 1 tbsp (15 ml) cold water, cold, for the cornstarch slurry; 2 scallions (30 g) scallions, thinly sliced on a diagonal; 1 tbsp (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Thick slabs of pressed extra-firm tofu soak up a vegan teriyaki marinade of tamari, mirin, ginger and maple syrup, then get seared until golden and finished in a glossy glaze made from the leftover marinade.

Prep: 15 min
Cook: 15 min
Wait: 50 min
Total: 1 hr 20 min
Makes: 4 tofu steaks

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Ingredients

4 servings

For the tofu
2 blocks (14 oz each) (800 g) extra-firm tofu, drained
2 tbsp (30 ml) neutral oil, such as avocado or canola
For the marinade and glaze
⅓ cup (80 ml) tamari or soy sauce
¼ cup (60 ml) mirin
3 tbsp (45 ml) pure maple syrup
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 medium cloves (6 g) garlic cloves, finely grated or minced
¼ cup (60 ml) water
¼ tsp (0.5 g) red pepper flakes (optional)
2 tsp (6 g) cornstarch
1 tbsp (15 ml) cold water, cold, for the cornstarch slurry
To serve
2 scallions (30 g) scallions, thinly sliced on a diagonal
1 tbsp (9 g) toasted sesame seeds

Equipment (8)

12-inch (30 cm) nonstick or cast-iron skillet
Shallow baking dish or container, about 8×8-inch (20×20 cm), or a zip-top bag
Clean kitchen towels or paper towels
Heavy skillet or cans to weigh down the tofu
Sharp chef's knife and cutting board
Medium mixing bowl and whisk
Wide thin spatula
Microplane or fine grater

Steps

Before you start

Use extra-firm or super-firm tofu packed in water. Soft and medium tofu will crumble when flipped.
Plan on 50 minutes of hands-off time: 20 minutes to press the tofu and 30 minutes to marinate. You can marinate longer, up to overnight, for a deeper flavor.
Mirin is sweet Japanese rice wine. Buy true mirin (hon-mirin) or a mirin-style seasoning, not rice vinegar.
Use a nonstick or well-seasoned cast-iron skillet. The sugars in the marinade brown fast and will stick to thin stainless steel.

1
Press the tofu
- Drain both tofu blocks.
- Wrap each in a clean kitchen towel or several layers of paper towels and set on a rimmed plate or cutting board.
- Place a heavy skillet on top with a couple of cans inside it for extra weight.
- Press for 20 minutes, swapping in dry towels halfway if they are soaked.
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Ready when: The tofu feels noticeably firmer and the towels are damp, and it has lost about ¼ inch (6 mm) of height
Tip: Press gently at first. Too much weight at the start can crack the blocks.
2
Slice into steaks
- Unwrap the pressed tofu and set each block flat on the cutting board.
- Using a sharp knife, slice each block horizontally into 2 even slabs about ¾ inch (2 cm) thick, giving 4 steaks total.
- Pat both sides of each steak dry with a fresh towel.
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Ready when: Four even slabs with dry surfaces
Tip: Slice with one smooth drawing motion rather than pressing down, so the slabs don't tear.
3
Whisk the marinade
- In a medium bowl, whisk together the tamari, mirin, maple syrup, rice vinegar, toasted sesame oil, grated ginger, grated garlic, ¼ cup (60 ml) water and the red pepper flakes if using.
- Taste a drop: it should taste salty-sweet with a gingery bite.
- It will taste stronger than the finished dish, which is what you want.
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Ready when: The maple syrup is fully dissolved and the liquid looks uniform with no syrupy streaks
4
Marinate the tofu
- Arrange the tofu steaks in a single layer in a shallow dish, then pour the marinade over them.
- Spoon some over the tops.
- Cover and marinate at room temperature for 30 minutes, flipping the steaks once at the 15-minute mark so both sides soak evenly.
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Ready when: The steaks have darkened slightly to a light caramel color at the edges
Tip: For a deeper flavor, cover and refrigerate up to 12 hours, flipping once. Let them sit out 15 minutes before cooking.
5
Drain and prep garnish
- Lift the steaks out of the marinade and set them on a plate lined with paper towels.
- Pour the marinade into a small bowl and set it aside for the glaze.
- Pat the tops and bottoms of the steaks with paper towels until the surface is no longer wet.
- Whisk the cornstarch and 1 tablespoon (15 ml) cold water in a small cup until smooth.
- Slice the scallions.
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Ready when: The tofu surface looks matte rather than glossy, and the slurry is smooth with no lumps
Tip: Wet tofu spatters and won't brown. Dry surfaces are the secret to a crisp crust.
6
Heat the skillet
- Set a 12-inch (30 cm) nonstick or cast-iron skillet over medium-high heat for 2 to 3 minutes.
- Add the neutral oil and swirl to coat the pan.
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Ready when: The oil shimmers and a tiny drop of marinade sizzles immediately, but the oil is not smoking
Tip: If the oil starts to smoke, lower the heat for 30 seconds before adding the tofu.
7
Sear the first side
- Lay the tofu steaks in the pan, leaving space between them.
- Reduce the heat to medium and cook without moving for 4 to 5 minutes.
- Don't poke or slide them, which helps a crust form.
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Ready when: The underside is deep golden brown, and the steak releases easily when nudged with a spatula
Tip: If a steak sticks, give it another 30 to 60 seconds. It releases once the crust has formed.
8
Flip and sear again
- Flip each steak with a wide spatula.
- Cook the second side for 3 to 4 minutes, until golden brown and crisp at the edges.
- Move the steaks to a plate and lower the heat to medium-low.
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Ready when: Both sides are golden brown with darker edges, and the steaks feel firm when pressed
9
Thicken the glaze
- With the heat on medium-low, pour the reserved marinade into the same skillet.
- It will bubble right away.
- Scrape up any browned bits with a spatula.
- Bring to a gentle simmer for 1 minute.
- Stir the slurry again, then pour it in while whisking.
- Simmer for 1 to 2 minutes more.
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Ready when: The sauce turns glossy and coats the back of a spoon, and a finger drawn through it leaves a clear line
Tip: Stir the slurry right before adding it, since the cornstarch settles quickly. Don't over-reduce, as the glaze thickens more as it cools.
10
Glaze and serve
- Return the steaks to the skillet and turn them in the glaze for about 30 seconds per side, spooning sauce over the tops, until they are lacquered and sticky.
- Transfer to plates, spoon over any remaining glaze, and top with the scallions and sesame seeds.
- Serve hot with steamed rice and greens.
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Ready when: Steaks are evenly coated in a shiny, sticky glaze and steaming hot throughout
Tip: Serve right away so the crust stays crisp.

Good to know

Tips

Pressing the tofu and patting it dry are the two steps that matter most for a crisp crust, so don't skip them.
Don't crowd the pan. If the steaks touch, they steam. Cook in two batches if your skillet is smaller than 12 inches (30 cm).
Marinades with sugar scorch easily, so keep the heat at medium once the tofu is in the pan and never sear the tofu with the marinade still on it.
The cooked steaks slice well for rice bowls, wraps or sandwiches, and the glaze also works over roasted vegetables.

Make ahead

"Press, slice and marinate the tofu up to 12 hours ahead in the fridge, covered. You can also press and slice it a day ahead and store it wrapped in the fridge. Sear and glaze just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store cooled steaks and any leftover glaze in an airtight container for up to 4 days. Freezer: freeze cooked steaks in a single layer, then transfer to a container, for up to 2 months. The texture turns chewier after freezing. Reheat in a nonstick skillet over medium-low heat for 3 to 4 minutes per side with a splash of water, or in a 375°F (190°C) oven for 10 to 12 minutes."

Substitutions

tamari or soy sauce → Low-sodium soy sauce or coconut aminos. Soy sauce contains gluten. Coconut aminos is sweeter and less salty, so reduce the maple syrup to 2 tablespoons (30 ml).
mirin → Dry sherry or dry white wine plus 1 teaspoon extra maple syrup. Use 60 ml of the wine and add the extra syrup to replace the sweetness.
pure maple syrup → Light brown sugar or agave. Use 3 tablespoons (40 g) packed brown sugar, or an equal amount of agave.
cornstarch → Arrowroot powder or potato starch. Use the same amount. Arrowroot makes a slightly glassier glaze.