TERIYAKI TOFU STEAKS
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Teriyaki Tofu Steak served with buckwheat noodles, teriyaki sauce (reduced marinade), and a salad of Nordic greens, spicy mustard microgreens, grated carrot, diced bell pepper, celery, Eaton Hemp hemp hearts, and roasted fava beans.
I wasn’t sure how my kids would take to me serving them tofu “steaks”, but this recipe has been a hit all-round. It’s yet another easy, flavour-packed meatless meal option!
We eat everything at my house. However, I’m a firm believer that everyone benefits (as does the planet) from having more plant-focused meals. So whether you’re vegan or not, I hope you’ll give my recipe a try and let me know what you think!
Ingredients for 2 to 4 servings:
1 14-ounce block extra firm tofu
1/2 cup gluten-free coconut aminos (or soy sauce)
1/4 cup mirin
1/4 cup Lakanto sugar-free Maple sweetener (or pure maple syrup)
3 garlic cloves, minced
1 inch (2.5 cm) piece fresh ginger, peeled and grated
2 to 3 tsp sriracha, adjusted to taste (optional)
1 tsp liquid smoke (optional)
spray avocado oil
optional for serving: noodles, rice or spiralized vegetables, toasted sesame or Eaton Hemp hemp seeds, green onions, microgreens, teriyaki sauce (marinade that has been reduced)
Teriyaki Tofu Steak served as part of a vegan and keto-friendly meal with konjac noodles and spiralized zucchini, roasted vegetables (broccoli, brussels sprouts and turnip), microgreens, Eaton Hemp toasted hemp seeds, and teriyaki sauce (reduced marinade).
Teriyaki Tofu Steak on a low-carb bagel with spicy mayo, green onion, microgreens, sesame seeds, and Eaton Hemp toasted hemp seeds.
Directions:
Wrap the tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top. Allow it to sit for 30 minutes to absorb the excess moisture.
In the meantime, make the marinade. In a small bowl, mix together the coconut aminos (or soy sauce), mirin, maple sweetener, garlic, ginger, sriracha, and liquid smoke.
Slice the pressed tofu down the middle lengthwise to make 2 large rectangles. Use a sharp knife to cut a crosshatch or diamond pattern on the larger side of both rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each crosshatched piece in half lengthwise to make 4 long, even rectangles.
Place the steaks in a shallow dish and add approximately half of the marinade. Brush the steaks generously with the marinade, getting as much into the cracks as possible. Reserve the remaining sauce and leave the tofu to marinate at room temperature for 20 minutes (or for up to several hours in the fridge).
Heat a cast iron skillet over medium-high and spray or brush with oil. Add the tofu steaks to the hot skillet in a single layer (reserve this marinade also). Multiple batches may be required. Sear for 2 to 3 minutes on the first side then flip over and cook for another 3 minutes or until the sides are golden and crispy. Repeat with the rest of the tofu steaks.
When the tofu steaks are cooked, remove them from the pan and set aside.
Reduce the temperature to medium-low and add all of the reserved marinade to the skillet. Heat for 3 to 4 minutes or until it starts to bubble and reduce.
Serve the tofu with your choice of rice, noodles or spiralized vegetables and drizzle with the warm sauce.
Leftovers can be stored in an airtight container (I prefer to separate the tofu and sauce) in the fridge for 3 to 4 days or frozen for longer. Thaw in the fridge and then reheat in the microwave or skillet.
Teriyaki Tofu Steak served as part of a vegan and keto-friendly meal with konjac rice, roasted broccoli, bell pepper, celery, green onion, microgreens, Eaton Hemp hemp hearts, and teriyaki sauce (reduced marinade).
Teriyaki Tofu Steak served as part of a vegan and keto-friendly meal with konjac noodles and spiralized zucchini, roasted vegetables (broccoli, brussels sprouts and turnip), microgreens, Eaton Hemp toasted hemp seeds, and teriyaki sauce (reduced marinade).