Sesame Tofu Steaks Teriyaki (Printable Version)

Crunchy sesame tofu slabs pan-seared to golden, brushed in savory teriyaki and topped with scallions.

# The Ingredients 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
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon mirin
11 - 1 teaspoon fresh ginger, grated
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 for serving

# Step-by-Step Instructions:

01 - Slice pressed tofu into 4 even slabs. Pat dry thoroughly with paper towels to remove excess moisture.
02 - Brush each tofu steak with soy sauce on all sides. Lightly dust with cornstarch and shake off excess.
03 - Mix white sesame seeds, black sesame seeds, and panko breadcrumbs in a shallow dish. Press each tofu slab firmly into the mixture to coat both sides evenly.
04 - Heat a large nonstick skillet over medium heat and add 2 tablespoons neutral oil, allowing it to become hot.
05 - Pan-sear tofu steaks for 3 to 4 minutes per side until the 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 while 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 steamed vegetables.

# Additional Tips::

01 -
  • The sesame crust gets genuinely crispy and golden, not soggy or bland like sad tofu sometimes is.
  • You'll have homemade teriyaki sauce that tastes better than the bottled stuff and takes ten minutes flat.
  • It's weeknight-friendly but looks restaurant-quality when you plate it, which impresses everyone.
02 -
  • Pressing tofu isn't optional if you want a crust, not steam; I learned this the hard way and now I never skip it.
  • Teriyaki sauce thickens quickly once you add the cornstarch slurry, so pay attention and don't walk away or it'll become gluey.
03 -
  • Cook your teriyaki sauce in the same pan right after you finish the tofu so you catch all the crispy bits at the bottom, which adds serious depth.
  • Don't waste time with gluten-free panko unless someone needs it; the extra crunch is nice but not essential, and regular panko works perfectly fine.
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