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Golden-brown, crispy tofu steaks piled on top of cooked baby bok choy and sprinkled with seasonings plated on top of a white serving platter with small bowl of sauce and furikake seasoning on the side, and a pair of chopsticks on top and a napkin on the side.

Crispy Tofu Steaks with Bok Choy

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5 from 2 reviews

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


Units Scale

For the tofu steaks:

  • 1 (14-ounce) block extra-firm tofu
  • 1/2 cup corn starch
  • 1/4 cup vegetable oil

For the sauce:

For the baby bok choy:

  • 1 pound baby bok choy, cut into thick wedges
  • Large bowl of ice water.

For the toppings:


Make the tofu steaks:

  1. 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.)
  2. Slice the tofu in half lengthwise and cut the tofu into even triangles.
  3. Place the cornstarch into a shallow dish and dredge the tofu making sure to coat all sides.
  4. 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.
  5. Remove the tofu and place on paper towels to drain.

Make the sauce:

  1. 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.
  2. 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:

  1. Bring a large pot of water to a boil. Add in the baby bok choy for about 2 minutes to blanch.
  2. Quickly transfer the bok choy to a large bowl of ice water to shock the bok choy. Drain in a colander.

To assemble:

  1. Place the baby bok choy at the bottom of a dish. Top with pieces of the tofu steaks.
  2. Generously drizzle the sauce over the entire dish.
  3. Sprinkle some green onions and Furikake seasoning over the top. Serve with a small bowl of sauce on the side and extra seasoning.
  4. Serve with a side of white or brown rice if desired.


  • 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.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Japanese Fusion
  • Diet: Vegetarian


  • 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