Best Teriyaki Tofu Steaks Recipes

Teriyaki Tofu Steaks image

Number Of Ingredients 0

Steps:

If you have a hot oven going for another dish, this is a good thing to roast at the same time if your meal needs extra protein. This is truly not a recipe, though it will seem like one when it comes out of the oven! Preheat the oven to 425°F and line a roasting pan or baking sheet with baking parchment. Cut a 16-ounce block of tofu crosswise into 6 slabs, then blot well (since I have teenage sons, I always double this). Arrange the tofu in the prepared pan. You can cut shallow diagonal slashes into the tofu so it will absorb the sauce a little more deeply. Spoon a little good-quality, natural teriyaki sauce over each slab of tofu. Bake for 10 minutes, then flip gently. Spoon a little more teriyaki over each slab of tofu, then bake for 10 to 15 minutes longer.

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables image

Provided by PinkCherryBlossom

Categories Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce)
4 fresh shiitake mushrooms
7 1/4 ounces dried egg noodles
4 1/2 fluid ounces dark soy sauce
4 1/2 fluid ounces mirin (Japanese sweet rice wine)
4 1/2 fluid ounces sake
1 tablespoon sugar
2 tablespoons sunflower oil
2 garlic cloves, finely sliced
7 1/4 ounces broccoli florets
1 leek, white and light green parts finely sliced
7 1/4 ounces pak choi, quartered lengthways
1 fennel bulb, trimmed and finely sliced
2 teaspoons cornflour, mixed with
4 tablespoons cold water
2 spring onions, finely sliced diagonally
1 tablespoon toasted sesame seeds, pan-toasted

Steps:

To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
Add the pak choi and the fennel. Stir fry for two minutes.
Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
Mix the vegetables into the sauce.
Cook the noodles according to the packet instructions, then drain.
To serve, put a nest of noodles on warmed plates and pile on the vegetables.
Turn the tofu steaks over and put shiny side up on top of the vegetables.
Sprinkle with spring onions and toasted sesame seeds and serve.