Tofu Steak Recipe

Rinse rice under cold water until the water runs mostly clear (3–4 rinses) to remove surface starch.

Combine rinsed rice, 1.25 cups water, and 0.25 tsp salt in a medium saucepan. Let sit 10 minutes if time allows for even hydration.

Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Press the tofu: wrap each 6 oz block in clean kitchen towels or paper towels and place a weight on top for 15–20 minutes to remove excess moisture.

While tofu presses, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp black pepper in a shallow dish to make a marinade.

Unwrap tofu and slice each block into 1/2-inch thick steaks. Gently press each slice between paper towels to pat dry.

Place tofu steaks in the marinade and let sit 10 minutes, turning once so both sides soak up flavor.

Lightly dust both sides of each tofu steak with 1 tbs cornstarch—this creates a crisp exterior when seared.

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and let it shimmer.

Sear tofu steaks 3–4 minutes per side, pressing gently with a spatula so they have even contact with the pan. Aim for a deep golden-brown crust. If steaks begin to stick, loosen with a thin spatula and add a touch more oil.

Toward the last minute of cooking, brush or spoon any remaining marinade into the pan and flip once more so it glazes the tofu. Remove steaks to a plate and keep warm.

While tofu cooks, whisk together 3 tbs vegan mayonnaise, 1.5 tbs sriracha, 1 tsp soy sauce, 1 tsp maple syrup, 1 tsp lime juice, 0.5 tsp sesame oil, 1 tsp toasted sesame seeds and 0.25 tsp salt until smooth.

Taste and adjust heat or salt to preference. Transfer to a small bowl and refrigerate briefly if you prefer a chilled sauce.

Heat a separate large skillet or wok over high heat. Add 1 tbs neutral oil and swirl to coat.

Add minced garlic and sauté 15–20 seconds until fragrant (do not burn).

Add broccoli, carrots, zucchini, red bell pepper and sliced onion. Stir-fry over high heat 4–6 minutes until vegetables are bright, slightly tender but still have bite.

Add 1 tsp soy sauce and 0.25 tsp black pepper; toss to coat and cook 30–60 seconds more. Remove from heat and keep warm.

In a medium bowl combine mixed greens, cherry tomatoes, cucumber and thinly sliced red onion.

Whisk together 1 tbs olive oil, 0.5 tbs red wine vinegar, 0.25 tsp salt and 0.25 tsp black pepper. Drizzle over salad and toss gently just before plating.

Divide the warmed short-grain rice between two bowls or plates (about 1/2 cup cooked rice per 6 oz tofu steak serving; adjust if you prefer more).

Place one seared tofu steak atop each portion of rice. Spoon 1–2 tbs of the spicy vegan sauce over each steak and serve any extra sauce on the side.

Arrange a generous scoop of hibachi vegetables and a portion of village salad beside each tofu steak.

Garnish tofu with sliced scallions, extra toasted sesame seeds and a lime wedge. Serve immediately.