Sesame Crusted Tofu Steaks (Printer-Friendly)

Pressed tofu slabs coated in sesame, pan-seared crisp, glazed with teriyaki and garnished with scallions.

# What You 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 to remove excess moisture.
02 - Brush each tofu steak with soy sauce on all sides. Lightly dust with cornstarch, shaking off excess to prevent clumping.
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 evenly.
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 continuously, until 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 Suggestions:

01 -
  • That satisfying crunch when you bite through the sesame crust into creamy tofu underneath feels almost decadent for something entirely plant-based.
  • The glossy teriyaki sauce clings to every surface, making it restaurant-quality but genuinely simple enough for a weeknight dinner.
  • It comes together in 40 minutes flat, so you can go from idea to plate without the usual weeknight stress.
02 -
  • If your tofu sticks aggressively to the pan, your oil wasn't hot enough or your pan wasn't truly nonstick—don't panic, just lower the heat slightly and be patient, and it'll release when it's ready.
  • The cornstarch slurry in the teriyaki sauce is non-negotiable if you want that shiny, cling-to-the-tofu texture instead of a thin, runny sauce that slides right off.
  • Pressing your tofu thoroughly is the difference between a crispy crust and a sad, steamed coating, so this step genuinely can't be rushed.
03 -
  • Make your teriyaki sauce a few hours ahead if you want to reduce day-of stress, then gently rewarm it while your tofu's in the pan—it'll actually taste deeper and more integrated.
  • If sesame seeds keep sliding off, try pressing your cornstarch-dusted tofu into the seeds with slightly damp hands, which helps everything stick without making it soggy.
Go Back