Sesame Crusted Tofu Steaks with Teriyaki Sauce
Extra firm tofu slices coated in black and white sesame seeds, pan fried until crisp, and finished with a quick 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.
Notes
Substitutions: Use tamari and gluten free flour for a gluten free version.
Tips: Press the tofu well and keep the heat at medium so the sesame seeds do not burn.
Storage: Refrigerate tofu and sauce separately for up to 3 days. Reheat in a skillet to 165 degrees F. Do not freeze.