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This teriyaki tofu has transformed countless skeptics into enthusiasts with its perfect balance of crispy exterior and savory flavor. The sesame crust creates a delightful textural contrast that stays crisp even when drizzled with the sweet-savory teriyaki sauce, making this dish a true weeknight winner.
I first served this to my tofu-reluctant brother who declared it the best vegetarian dish he'd ever eaten. Now it's become our Monday night tradition when we're craving something quick yet impressive.
Ingredients
- Extra firm tofu: Provides the perfect sturdy texture for slicing into steaks
- White sesame seeds: Offer a mild nutty flavor that pairs beautifully with the sauce
- Black sesame seeds: Add visual appeal and a slightly more intense nuttiness
- Mirin: Brings essential sweetness to balance the teriyaki sauce
- Cooking sake: Adds depth and helps tenderize the tofu
- Soy sauce: Delivers that essential umami foundation
- Garlic slices: Fried until crisp add an irresistible aromatic element
- Green onions: Provide fresh contrast and visual appeal
How To Make Sesame Crusted Tofu Steaks
- Prepare the tofu:
- Begin by patting the tofu completely dry with paper towels to remove excess moisture. This crucial step ensures your crust adheres properly and prevents splattering during cooking. Season both sides with salt and pepper to build flavor from the beginning.
- Set up your coating station:
- Arrange three shallow dishes in a row containing flour, beaten egg, and the combined sesame seeds. This assembly line approach makes the coating process efficient and less messy. Make sure your sesame seed dish is large enough to fully coat each piece.
- Create the crust:
- Dredge each tofu piece first in flour, shaking off excess, then dip completely in egg allowing extra to drip away. Finally press firmly into the sesame mixture, ensuring seeds adhere to all surfaces including the edges. The triple coating creates the perfect crust that won't fall off during cooking.
- Sear to perfection:
- Heat oil in a non stick skillet until shimmering. If using garlic, fry it first until golden and set aside. Cook the tofu for exactly 90 seconds per side until the seeds become fragrant and develop a beautiful golden color. Use tongs to briefly sear the edges for complete crispiness.
- Make the teriyaki sauce:
- In the same pan after removing the tofu, combine soy sauce, mirin, sake and water. Allow the mixture to simmer for one minute until it reduces to a glossy consistency that will perfectly coat the tofu without making it soggy.
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My absolute favorite part is watching people take their first bite. The contrast between the crunchy exterior and tender interior creates this magical moment where their expression changes from skepticism to delight. My nephew calls these "ninja stars" because of their shape and color contrast.
Mastering The Perfect Teriyaki Balance
Traditional teriyaki sauce follows the Japanese cooking principle of balanced sweetness and saltiness. The equal parts formula of 2 tablespoons each of soy sauce, mirin, sake and water creates the perfect harmony without needing additional sugar. For authentic flavor, seek out Japanese varieties of these ingredients which have distinct characteristics that domestic substitutes lack.
Storage And Make-Ahead Tips
While best enjoyed immediately after cooking, these tofu steaks can be refrigerated for up to two days. To reheat, place in a 350°F oven for 5-7 minutes to restore crispness. The teriyaki sauce can be made up to a week ahead and stored separately in an airtight container. Avoid microwaving the tofu as this will make the crust soggy.
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Serving Suggestions
These tofu steaks pair beautifully with steamed short grain rice and quick pickled vegetables for a complete meal. For a heartier option, serve alongside garlic sautéed bok choy or ginger infused green beans. The teriyaki sauce works wonderfully as a drizzle for the vegetables too, creating cohesion across the entire plate.
Frequently Asked Questions
- → How do I keep the sesame crust crispy?
Ensure the tofu is patted dry before coating with flour, egg, and sesame. Cook at medium-high heat until golden and avoid excess teriyaki sauce at serving.
- → Can I use only one type of sesame seed?
Yes, you can use either white or black sesame seeds, but a mix of both enhances flavor and presentation.
- → What can I substitute for sake in the sauce?
You can replace sake with dry sherry or additional mirin for a similar depth of flavor.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly. Just verify that the soy sauce and other ingredients meet dietary preferences.
- → How do I make the dish gluten-free?
Swap regular flour with a gluten-free alternative and use tamari instead of soy sauce for a gluten-free meal.