Weeknight Tofu Steaks
In an attempt to reduce my meat and dairy consumption, I’ve been experimenting with Tofu recently. After a few texture fails, I’ve arrived at a process I really like. Bonus: it is incredibly easy.
I buy 14oz packs of Nasoya Organic extra-firm tofu and cook about half a pack at a time. After removing the first half to cook, I like to place it in a container with fresh water, draining out the old liquid. I stick with organic products when buying tofu or tempeh.
- 8 oz (roughly) extra firm tofu, cut into four slices about 3/4 ” thick
- 1 tbsp soy sauce
- 1 tsp white sesame seeds
- 1/2 tsp kosher salt
- 1/2 tsp curry powder (I use “S&B Oriental Curry Powder”)
- sichuan pepper (used in grinder, probably 1/2 tsp powder)
- green peppercorns (used in grinder, probably 1/2 tsp powder)
- 1 dry red chili to temper oil with
- oil for frying
- few cilantro leaves for garnish
- sriracha to serve with
- Squeeze each tofu slice gently between paper or towels.
- Lay flat on a cutting board.
- Distribute the tbsp of soy evenly among the top side of the four slices, patting it in. If slices are saturated, reserve remaining soy for other side.
- Sprinkle curry powder on the same side, and lightly rub in.
- Flip all slices over.
- Add any remaining soy sauce & pat in.
- Sprinkle salt, sichuan peppers & green pepper. Rub in.
- Sprinkle sesame seeds on top and press in.
- Heat an 8″ or 10″ pan on med-hi heat. Add oil when hot. Add the red chili to it and allow it to season the oil as it heats up and releases flavor. Swirl oil to coat pan. Push chili over to one side.
- Layer the tofu slices on the pan in a single layer. Allow to brown completely (1-2 mins depending on heat).
- Flip, brown again.
- Serve with cilantro leaves and sriracha. If you aren’t feeling spicy, I would recommend tempura dipping sauce, or homemade aioli with tomato paste and seasoning. On the laziest of days, there is always ketchup 🙂