Aburi Butler Steak & Gf Recipe

Prepare and Marinate Tofu

Press the extra-firm tofu for at least 20 minutes to remove excess water, then slice into 4 thick 'steak' slabs (about 1/2" thick). Pat dry with paper towels. Whisk together tamari, mirin, rice vinegar, vegan Worcestershire, black pepper, and smoked paprika in a shallow bowl. Brush both sides of each tofu slab lightly with olive oil, then place in the marinade and let sit for 15–30 minutes, turning once so both sides absorb flavor.

Aburi (Torch) or High-Heat Searing

Preheat a heavy cast-iron skillet over high heat until very hot (or prepare a kitchen blowtorch and an oven broiler). If using the skillet: add a thin film of neutral oil and sear tofu slabs 2–3 minutes per side until deeply browned and slightly charred at edges. If torching (aburi): place marinated tofu on a heatproof tray, pat off excess marinade, then use the blowtorch to blister and caramelize the surface, moving the flame steadily to avoid burning. After searing/torching, transfer tofu to a sheet pan and keep warm in a 200°F (95°C) oven while you finish other components.

Make the Jam

In a medium saucepan over medium heat, warm 1 tablespoon olive oil (or use the same skillet wiped clean). Add the diced onion and sauté 6–8 minutes until translucent and starting to brown. Add the garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in the chopped tomatoes, tomato paste, brown sugar, rice vinegar, and gochujang. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until the mixture thickens into a jam-like consistency, 20–25 minutes. If it reduces too much, add up to 1/4 cup water to loosen. Season with salt and black pepper to taste. Remove from heat and keep warm.

Optional Smooth Finish

For a smoother jam (restaurant style), cool slightly and pulse 3–4 times in a blender or use an immersion blender until you reach the desired texture. Return to low heat briefly to warm before plating.

Prepare Vegetables

Preheat oven to 425°F (220°C). On a rimmed sheet pan, toss baby carrots, zucchini, mushrooms, and red bell pepper with 2 tablespoons olive oil, sea salt, black pepper, and the optional miso paste (dissolve miso into the oil so it coats evenly). Spread vegetables into a single layer with space between pieces for even roasting.

Roast

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan halfway through, until vegetables are tender and edges show golden brown caramelization. Remove from oven and finish with a squeeze of lemon or yuzu juice; toss gently.

Plate assembly: Spoon a generous tablespoon (or more, to taste) of spicy tomato jam on each plate as a base. Arrange one tofu 'steak' on the jam. Pile a portion of roasted seasonal vegetables beside or partially over the tofu. Drizzle any warm pan juices from tofu over the top if available.

Garnish: Scatter sliced scallions, toasted sesame seeds, and microgreens or baby arugula over the tofu and vegetables. Finish with a light squeeze of lemon or yuzu juice and an extra pinch of black pepper to taste.

Serve: Serve immediately while tofu and vegetables are hot. Recommend 1 tofu steak and ~1.5 cups mixed vegetables per serving.