These sesame crusted tofu steaks have a crunchy black and white sesame coating, a golden pan fried crust, and a glossy homemade teriyaki sauce poured over the top. They are simple to make with everyday ingredients and come together in a single skillet.
Thick slices of firm tofu are dusted with flour, dipped in egg, and coated in sesame seeds before searing. The sweet and salty glaze comes together in the same pan in a couple of minutes, so dinner is fast.
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Why This Sesame Crusted Tofu Steaks Recipe Works
Extra firm tofu holds its shape in the pan, and slicing it into steaks gives plenty of surface area for the crunchy coating. A short press first removes excess water so the crust crisps instead of steaming.
A classic three step coating of flour, egg, and sesame seeds sticks well and browns evenly. Using both white and black sesame seeds gives the steaks a striking look and a nutty flavor.
The teriyaki sauce is only four ingredients: soy sauce, mirin, cooking sake, and water. It simmers briefly in the skillet and picks up all the toasty flavor left behind.
Ingredients for Sesame Crusted Tofu Steaks
- 14 oz extra firm tofu, cut into 4 slices about 4 x 2 x 1/2 inch each
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp all purpose flour
- 1 large egg, lightly whisked
- 4 tbsp white sesame seeds
- 4 tbsp black sesame seeds
- 2 tbsp canola oil, or vegetable oil
- 2 cloves garlic, finely sliced, optional
- 1 green onion, finely sliced, for garnish
- 2 tbsp low sodium soy sauce, for the teriyaki sauce
- 2 tbsp mirin, for the teriyaki sauce
- 2 tbsp cooking sake, for the teriyaki sauce
- 2 tbsp water, for the teriyaki sauce
Extra firm tofu. Firm tofu holds together during coating and frying. Press it between towels for 10 minutes so it crisps better.
Black and white sesame seeds. The mix gives dramatic contrast and a toasty, nutty crunch. If you only have white sesame seeds, use 8 tablespoons of white.
Flour and egg. The flour dries the surface and the egg acts like glue, so the sesame seeds cling to the tofu in a full coat.
Teriyaki sauce. Soy sauce brings salt, mirin brings sweetness, and cooking sake adds depth. Use low sodium soy sauce to keep the dish balanced.
Garlic and green onion. Sliced garlic adds a fragrant bite in the pan, and green onion adds a fresh, sharp finish.
How to Make Sesame Crusted Tofu Steaks
1. Press the tofu. Pat the tofu slices dry and press them between clean towels for 10 minutes. This extra step makes the crust crispier.
2. Season. Sprinkle both sides of each slice with salt and pepper.
3. Coat the tofu. Dredge each slice in flour, dip it in the whisked egg, then press it into the mixed white and black sesame seeds until fully coated.
4. Sear. Heat the oil in a large skillet over medium heat. Cook the tofu for 3 to 4 minutes on each side, until the crust is golden and crisp.
5. Add the garlic. If using, scatter the sliced garlic into the pan during the last minute so it turns fragrant without burning.
6. Make the sauce. Stir the soy sauce, mirin, cooking sake, and water together. Pour it around the tofu and simmer for 1 to 2 minutes, until glossy.
7. Serve. Place the steaks on plates, spoon the sauce over the top, and finish with sliced green onion.
How to Serve Sesame Crusted Tofu Steaks
Serve the tofu hot over cilantro lime rice, with a crisp side of creamy Asian cucumber salad. For a bigger meal, add a side of Korean beef noodles and pour a glass of strawberry pineapple mojito to go with it. Spoon any extra sauce from the pan over the rice.
How to Store and Reheat Sesame Crusted Tofu Steaks
Cool leftovers and refrigerate the tofu in an airtight container for up to 3 days, keeping the sauce in a separate small container so the crust stays crisp. Reheat in a skillet or toaster oven until hot, 165 degrees F, rather than the microwave, which makes the coating soft. Freezing is not recommended because the coating turns soggy.
Tips and Variations for Sesame Crusted Tofu Steaks
Press the tofu. Even 10 minutes under a weighted plate pulls out water and improves browning.
Pat the slices dry. Dry tofu holds the flour better and the coating stays put.
Keep the heat medium. Sesame seeds burn quickly. Medium heat gives a golden crust without bitter spots.
Use separate hands. Keep one hand for the dry flour and sesame and the other for the wet egg to avoid clumpy fingers.
Skip the sake. If you do not have cooking sake, use an extra tablespoon of mirin and a splash of water.
Add heat. A pinch of red pepper flakes in the sauce gives a gentle kick.
Go gluten free. Use tamari and gluten free flour, and check that the mirin is labeled gluten free.
Follow safe handling. Cook the egg coating through and refrigerate leftovers promptly. The University of Wisconsin Extension leftovers guidance has helpful storage advice.
Frequently Asked Questions About Sesame Crusted Tofu Steaks
How do I make sesame crusted tofu steaks crispy?
Press the tofu first, pat it dry, and cook it in a hot skillet over medium heat without crowding the pan. Flip only once.
Can I bake sesame crusted tofu steaks?
Yes. Place the coated slices on a lined sheet pan, spray lightly with oil, and bake at 425 degrees F, flipping once, until golden. The crust will be a little less crisp than pan frying.
Can I make sesame crusted tofu steaks without egg?
You can brush the tofu with a thin cornstarch slurry or plant milk instead of the egg so the seeds still stick.
What type of tofu is ideal?
Extra firm or hard tofu works well. Soft tofu falls apart when coated.
What can I serve with the teriyaki sauce?
The sauce is great over rice, stir fried vegetables, or noodles.
Sesame Crusted Tofu Steaks with Teriyaki Sauce
Equipment
- Large skillet
- Shallow dishes for coating
- Clean towels for pressing tofu
Ingredients
Main Ingredients
- 14 oz extra firm tofu cut into 4 slices about 4 x 2 x 1/2 inch each
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp all purpose flour
- 1 large egg lightly whisked
- 4 tbsp white sesame seeds
- 4 tbsp black sesame seeds
- 2 tbsp canola oil or vegetable oil
- 2 cloves garlic finely sliced, optional
- 1 green onion finely sliced, for garnish
- 2 tbsp low sodium soy sauce for the teriyaki sauce
- 2 tbsp mirin for the teriyaki sauce
- 2 tbsp cooking sake for the teriyaki sauce
- 2 tbsp water for the teriyaki sauce
Instructions
Cooking
- Press. Pat the tofu dry and press between towels for 10 minutes. Season with salt and pepper.
- Coat. Dredge in flour, dip in egg, then press into the mixed sesame seeds.
- Fry. Cook in hot oil over medium heat for 3 to 4 minutes per side until golden and crisp.
- Garlic. Add sliced garlic for the last minute if using.
- Sauce. Mix the soy sauce, mirin, sake, and water, pour into the skillet, and simmer 1 to 2 minutes.
- Finish. Plate the tofu, spoon on the sauce, and top with green onion.
