If you love tofu as much as I do, these Crispy Tofu Steaks nestled on top of baby bok choy will quickly become your go-to dish! This easy vegetarian recipe requires little effort, but is loaded with amazing umami flavor!
This absolutely delicious tofu dish screams comfort food! I literally made this recipe in just 20 minutes. Think about how long it would take these days to get your takeout delivery. No way -- make this recipe at home!
In This Article:
What are tofu steaks?
Tofu steaks are simply thick pieces of tofu, either used as a whole block, or cut up. I cut my tofu into thick triangles (just because).
Using extra firm tofu is the key to keeping these tofu steaks from falling apart. I usually buy my tofu at Trader Joe's or Whole Foods, but you can find tofu at any grocery store in the produce section.
How do you press tofu?
Extracting the liquid out of the tofu is extremely important in getting these tofu steaks extra crispy when pan fried. I used a tofu press which makes it so much easier. But, you can use kitchen towels or paper towels to press the tofu. Wrap it tightly around the tofu, lay a heavy pan on top, and let it sit for about 30 minutes.
What ingredients do you need for this recipe?
To make this recipe, in addition to the extra-firm tofu, you'll need some other ingredients for the amazing sauce!
- Extra-firm tofu
- Corn starch
- Low-sodium vegetable broth
- Low-sodium soy sauce (or gluten-free soy sauce)
- Rice wine vinegar
- Mirin
- Fresh ginger
- Garlic cloves
- Brown sugar
- Baby bok choy
- Green onions
- Furikake seasoning
[*See recipe card for exact quantities.]
How do you make crispy tofu steaks?
Making the crispy tofu steaks is beyond easy! Just five steps:
- Extract the liquid from the tofu block (see above for directions).
- Cut the tofu into triangles (or whatever shape you want, ie. cut the block in half, etc.).
- In a shallow dish, dredge the tofu into the corn starch, coating well on all sides.
- Pan fry the tofu in vegetable oil until golden brown on all sides.
- Drain the tofu on paper towels until ready to serve.
*[See recipe card for more detailed instructions.]
This sauce is crazy-good and absolutely perfect drizzled on top of the tofu steaks!
I nestled the crispy tofu steaks on top of wilted baby bok choy. Quickly blanch the bok choy in boiling water for 2 to 3 minutes.
What is blanching? Blanching is scalding vegetables in boiling water or steam for a short time. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
Next, I removed the bok choy with a strainer and placed it into an ice bath to "shock" the bok choy. This important step keeps its bright green color!
If you're already a tofu lover, this recipe could be an absolute slam dunk! It's also a great way to introduce your friends to tofu.
Drizzle the delicious sauce on top and serve on the side for dipping along with some more Furikake seasoning. This vegetarian recipe is just minutes away from being on your dinner table!
This crispy tofu recipe was inspired by another tofu recipe on the site, my Crispy Sesame Seared Tofu Strips. This easy appetizer is so full of flavor from the sweet and spicy sauce!
Recipe notes
- Extra-firm tofu is the key to keeping these tofu steaks from falling apart. I like to buy my tofu at Trader Joe's or Whole Foods, but you can find tofu at any grocery store in the produce section.
- Using a tofu press will make extracting the liquid so much easier. But, you can also use kitchen towels or paper towels to press the tofu.
- To make this dish gluten-free, simply swap out the soy sauce for gluten-free soy sauce or coconut aminos.
- You can use toasted sesame seeds instead of Furikake seasoning if desired.
- Serve this dish with white or brown rice on the side.
- You can store any leftovers in the refrigerator for up to five days. Reheat the tofu at 325 degrees in an oven or toaster oven to maintain its crispiness.
Want more tofu recipes like this?
If you liked this Crispy Tofu Steaks recipe, you're going to want these other tofu recipes!
- Miso Tofu and Bok Choy Stir Fry
- Crispy Salt and Pepper Tofu
- Seared Miso Tofu Poké Bowl
- Healthy Vegetarian Sweet and Sour Tofu
Crispy Tofu Steaks with Bok Choy
If you love tofu as much as I do, these Crispy Tofu Steaks nestled on top of baby bok choy will quickly become your go-to dish! This easy vegetarian recipe requires little effort, but is loaded with amazing umami flavor!
- Total Time: 20 min
- Yield: 4 1x
Ingredients
For the tofu steaks:
- 1 (14-ounce) block extra-firm tofu
- ½ cup corn starch
- ¼ cup vegetable oil
For the sauce:
- ¼ cup low-sodium vegetable broth
- ¼ cup low-sodium soy sauce (or gluten-free soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons freshly grated ginger
- 2 garlic cloves, finely chopped
- 2 tablespoons brown sugar
For the baby bok choy:
- 1 pound baby bok choy, cut into thick wedges
- Large bowl of ice water.
For the toppings:
- 3 green onions, sliced
- 1 teaspoon Furikake seasoning
Instructions
Make the tofu steaks:
- Extract the liquid from the tofu block using a tofu press, or the kitchen towel method by wrapping the tofu tightly and placing a heavy pan on top for 30 minutes. (You can do this in advance.)
- Slice the tofu in half lengthwise and cut the tofu into even triangles.
- Place the cornstarch into a shallow dish and dredge the tofu making sure to coat all sides.
- Place the oil in a medium-sized frying pan and heat on medium-high, until oil is shimmering. Pan-fry the tofu steaks on all sides until golden brown, about 5 to 6 minutes.
- Remove the tofu and place on paper towels to drain.
Make the sauce:
- In a small sauce pan, whisk together the vegetable broth, soy sauce, rice vinegar, mirin, ginger, garlic, and brown sugar. Keep stirring until sugar is dissolved.
- Make a slurry of cornstarch with warm water, whisking until there are no lumps. Slowly add the cornstarch mixture to the sauce, one tablespoon at a time, until desired consistency is achieved. Keep stirring to thicken. Set aside.
Make the baby bok choy:
- Bring a large pot of water to a boil. Add in the baby bok choy for about 2 minutes to blanch.
- Quickly transfer the bok choy to a large bowl of ice water to shock the bok choy. Drain in a colander.
To assemble:
- Place the baby bok choy at the bottom of a dish. Top with pieces of the tofu steaks.
- Generously drizzle the sauce over the entire dish.
- Sprinkle some green onions and Furikake seasoning over the top. Serve with a small bowl of sauce on the side and extra seasoning.
- Serve with a side of white or brown rice if desired.
Notes
- Extra-firm tofu is the key to keeping these tofu steaks from falling apart. I like to buy my tofu at Trader Joe's or Whole Foods, but you can find tofu at any grocery store in the produce section.
- Using a tofu press will make extracting the liquid so much easier. But, you can also use kitchen towels or paper towels to press the tofu.
- To make this dish gluten-free, simply swap out the soy sauce for gluten-free soy sauce or coconut aminos.
- You can use toasted sesame seeds instead of Furikake seasoning if desired.
- Serve this dish with white or brown rice on the side if desired.
- You can store any leftovers in the refrigerator for up to five days. Reheat the tofu at 325 degrees in an oven or toaster oven to maintain its crispiness.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stove top
- Cuisine: Japanese Fusion
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 346
- Sugar: 9.2 g
- Sodium: 465 mg
- Fat: 19.6 g
- Carbohydrates: 31 g
- Protein: 13.2 g
- Cholesterol: 0 mg
Janna says
Loved this! In fact, you are my go to for clean flavorful Asian cuisine. Simple and very tasty!
All your tuna recipes are fantastic too!
Janna
PS I’ll try to do better at posting comments
Asian Caucasian says
Thank you so much, Janna! This crispy tofu steaks recipe was beyond easy and goes well with most proteins. Glad you loved it!
Debbie Sanderling says
I happen to be tofu-lover, so I’m always looking for new ways to prepare it. This recipe is da bomb! Crispy, golden tofu is the best!
Asian Caucasian says
I'm with you, Debbie! Can never have enough healthy tofu recipes! Glad you love this one. It's a keeper!