Crispy Sesame Crusted Tofu Steaks for Flavor Lovers

This recipe transforms tofu into delicious Sesame Crusted Tofu Steaks, perfect for flavor lovers.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 steaks

Course: Dinner

Cuisine: Japanese

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

16 oz Extra Firm Tofu Acts as the protein base.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

For the Coating

1 cup Flour All-purpose flour works best.
1 Egg Acts as a binding agent.
2 tbsp White Sesame Seeds Offers crispy flavor.
2 tbsp Black Sesame Seeds Offers crispy flavor.

For Frying

2 tbsp Canola Oil Necessary for frying.
2-3 cloves Garlic Optional, for garnish.

For the Teriyaki Sauce

1/4 cup Soy Sauce Japanese all-purpose soy is preferred.
2 tbsp Mirin Provides sweetness.
1 tbsp Cooking Sake Adds umami depth.
2 tbsp Water Adjusts consistency.

For Garnishing

2 Green Onion Adds fresh flavor.

Equipment

Non-stick Skillet

Method

Preparation

Pat the extra firm tofu dry and slice it into steaks approximately 1.5 cm thick. Season with salt and pepper.
Set up a breading station with flour, beaten egg, and a mixture of sesame seeds. Dredge each steak in flour, dip into egg, and coat with sesame seeds.
Heat oil in a non-stick skillet, add garlic, and sauté until golden brown. Remove garlic and set aside.
Increase heat and cook sesame-crusted tofu steaks for about 1.5 minutes on each side until golden brown. Cook edges upright for extra crunch.
Remove tofu and using the remaining oil, add soy sauce, mirin, cooking sake, and water. Simmer for about 1 minute until thickened.
Serve tofu on plates, drizzle with Teriyaki Sauce, and garnish with crispy garlic and green onions.

Nutrition

Serving: 1steakCalories: 240kcalCarbohydrates: 25gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 200mgIron: 3mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 3 days to maintain crispiness.

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