Sesame Crusted Tofu Steaks with Teriyaki Sauce
A delicious and healthy meal option that combines nutty sesame flavors with savory teriyaki sauce, perfect for any time of the week.
Ingredients
Tofu Preparation
- 4 slices extra firm or hard tofu slices (cut into 10 x 5 x 1.5cm slices, 100g / 3.5oz each)
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp flour (plain/all-purpose)
- 1 large egg (lightly whisked)
- 4 tbsp white sesame seeds
- 4 tbsp black sesame seeds
- 2 tbsp canola or vegetable oil
- 2 cloves garlic (finely sliced, optional)
- 1 none green onion (finely sliced for garnish)
Teriyaki Sauce
- 2 tbsp soy sauce (preferably Japanese all-purpose)
- 2 tbsp mirin (preferably Japanese)
- 2 tbsp cooking sake (preferably Japanese)
- 2 tbsp water
Instructions
Preparation
- Season the tofu slices with salt and pepper.
- Dredge each piece in flour, dip it into the beaten egg, and then coat it with a mixture of white and black sesame seeds.
Cooking
- Heat the canola or vegetable oil in a large skillet over medium heat.
- Add the sesame-coated tofu slices and cook for about 3–4 minutes on each side until they are golden and crispy.
- If desired, add the finely sliced garlic to the skillet for a minute just before the tofu is done.
Prepare the Teriyaki Sauce
- In a separate bowl, mix the soy sauce, mirin, cooking sake, and water.
- Once the tofu is cooked, pour the teriyaki sauce over it in the skillet, allowing it to simmer for a minute or two to heat through.
Serving
- Place the sesame crusted tofu steaks on a plate and drizzle the teriyaki sauce on top.
- Garnish with finely sliced green onion.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture. Press the tofu before cooking to remove excess moisture for better flavor absorption and crispiness. Feel free to adjust the sauce ingredients for sweetness or to add red pepper flakes for a spicier kick.