Sesame Crusted Tofu Steaks (Print version)

Crunchy sesame-coated tofu slabs pan-seared to golden perfection and glazed with a flavorful teriyaki sauce.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch

→ Sesame Crust

04 - 3 tablespoons white sesame seeds
05 - 2 tablespoons black sesame seeds
06 - 2 tablespoons panko breadcrumbs

→ Teriyaki Sauce

07 - 1/4 cup soy sauce
08 - 2 tablespoons maple syrup or brown sugar
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon mirin
11 - 1 teaspoon grated fresh ginger
12 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For Serving

13 - 2 scallions, thinly sliced
14 - 1 teaspoon toasted sesame oil
15 - Steamed rice or vegetables

# Directions:

01 - Slice the pressed tofu into 4 even slabs. Pat dry thoroughly with paper towels.
02 - Brush each tofu steak with soy sauce on all sides. Lightly dust with cornstarch, shaking off excess.
03 - Mix white sesame seeds, black sesame seeds, and panko in a shallow dish. Press each tofu slab firmly into the mixture to coat both sides.
04 - Heat a large nonstick skillet over medium heat and add 2 tablespoons neutral oil.
05 - Pan-sear tofu steaks for 3 to 4 minutes per side, until sesame crust is golden and crispy. Transfer to a plate.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, mirin, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook, whisking, until the sauce thickens and becomes glossy, approximately 1 to 2 minutes. Remove from heat.
07 - Spoon or brush teriyaki sauce generously over the hot tofu steaks.
08 - Garnish with sliced scallions and a drizzle of toasted sesame oil. Serve immediately with rice or vegetables.

# Expert Tips:

01 -
  • The sesame crust gets impossibly crunchy while the tofu inside stays tender, creating a textural contrast that feels indulgent without being heavy.
  • This comes together in under 40 minutes, making it perfect for weeknight dinners when you want something restaurant-quality but don't have all evening.
  • The glossy teriyaki sauce ties everything together with a balance of sweet, salty, and umami that even tofu skeptics can't resist.
02 -
  • Pressing the tofu isn't optional—it's the difference between crispy and disappointing, and it genuinely only takes 15 minutes with a press or 30 with books and patience.
  • Don't skip the soy sauce brush before the cornstarch; it acts as an adhesive that helps everything stick and seasons the tofu from the inside out.
  • Make your teriyaki sauce right before serving so it's still glossy when it hits the hot tofu, because a sauce that sits and cools becomes thick and dull rather than shiny and alive.
03 -
  • Pat the tofu completely dry after pressing—even a little surface moisture will steam instead of crisp, and that's the enemy of a good crust.
  • Don't skip the cornstarch; it's your secret weapon for achieving that glossy, lacquered look that makes the dish feel intentional and restaurant-quality.
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