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This sesame-coated tofu has turned many doubters into fans with its crispy outside and rich flavor. The sesame layer gives a wonderful crunch that stays firm even when covered in sweet-savory teriyaki sauce, making this dish perfect for busy weeknights.
I once made this for my brother who wasn't keen on tofu and he called it the tastiest meat-free meal he'd ever tried. Now we cook it every Monday when we want something fast but impressive.
What You'll Need
- Extra firm tofu: Gives the right solid texture for cutting into thick pieces
- White sesame seeds: Add a light nutty taste that works great with the sauce
- Black sesame seeds: Make the dish look better and bring a stronger nutty flavor
- Mirin: Adds needed sweetness to balance the teriyaki sauce
- Cooking sake: Creates richness and softens the tofu
- Soy sauce: Gives that key savory base
- Garlic slices: When fried till crunchy add amazing smell and taste
- Green onions: Add freshness and make the dish look nicer
How To Make Sesame Crusted Tofu Steaks
- Get the tofu ready:
- Start by wiping the tofu completely dry with paper towels to get rid of extra water. This key step makes sure your coating sticks well and stops oil from splashing when cooking. Add salt and pepper to both sides to build taste from the start.
- Arrange your coating setup:
- Put three flat dishes in a row with flour, beaten egg, and mixed sesame seeds. This setup makes coating quick and less messy. Make sure your dish of sesame seeds is big enough to fully cover each tofu chunk.
- Make the coating:
- Roll each tofu piece first in flour, shake off extra, then dunk fully in egg letting the excess drip off. Finally press hard into the sesame mix, making sure seeds stick to all sides including the edges. This three-step coating creates the perfect crust that won't fall off while cooking.
- Cook until golden:
- Heat oil in a non-stick pan until hot. If using garlic, fry it first until golden and set aside. Cook the tofu for exactly 90 seconds on each side until the seeds smell good and turn a nice golden color. Use tongs to quickly cook the edges for complete crispiness.
- Whip up the teriyaki sauce:
- In the same pan after taking out the tofu, mix soy sauce, mirin, sake and water. Let the mix bubble for one minute until it thickens to a shiny sauce that will coat the tofu without making it soggy.
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My favorite thing is seeing people take their first bite. The mix of crunchy outside and soft inside creates this special moment when their face changes from doubt to joy. My nephew calls these "ninja stars" because of their shape and dark-light color mix.
Crafting Balanced Teriyaki Flavor
Classic teriyaki sauce follows the Japanese idea of equal sweetness and saltiness. The simple formula of 2 tablespoons each of soy sauce, mirin, sake and water makes perfect harmony without needing extra sugar. For real flavor, try to find Japanese versions of these ingredients which taste different than local substitutes.
Keeping And Planning Ahead
While they taste best right after cooking, you can keep these tofu steaks in the fridge for up to two days. To warm them up, put in a 350°F oven for 5-7 minutes to bring back the crunch. You can make the teriyaki sauce up to a week ahead and store it on its own in a closed container. Don't use the microwave for the tofu as it'll make the crust soft.
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What To Serve With It
These tofu steaks go great with steamed short grain rice and quick pickled veggies for a full meal. For something more filling, serve with garlic cooked bok choy or ginger flavored green beans. The teriyaki sauce works well drizzled over the veggies too, bringing the whole plate together.
Frequently Asked Questions
- → What’s the trick to a crispy crust?
Dry your tofu really well before breading. Then, fry it at a medium-high heat until golden, and don’t drown it in sauce when serving.
- → Can I stick to one type of sesame?
Totally! Either black or white seeds work great, but mixing both is great for taste and looks.
- → What’s a good swap for sake?
If you don’t have sake, use mirin or dry sherry for that complex flavor.
- → Is this a vegetarian-friendly meal?
Yep, this dish works for vegetarians. Just double-check that the soy sauce and other items suit your needs.
- → How can I make this gluten-free?
Switch wheat flour with gluten-free flour, and use tamari instead of soy sauce.