Seared Tofu Steak Recipe

Press and slice tofu

Remove tofu from package and drain. Wrap block in a clean kitchen towel or paper towels and place on a flat tray. Put a heavy skillet or a few cans on top and press for 20–30 minutes to remove excess water. After pressing, slice the tofu into 4 slabs about 1/2-inch thick.

Season and coat

Pat the tofu slabs dry with towel. Lightly season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 1 tablespoon cornstarch evenly over both sides and gently press so it adheres; this helps create a crisp sear.

Sear tofu

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, add the tofu slabs in a single layer (work in two batches if required). Cook without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3–4 minutes. Remove tofu to a plate and set aside. Reduce heat to medium-low.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp balsamic vinegar, 1 tbsp brown sugar, 1 tbsp mirin (if using), 2 tbsp water, 1 tsp grated ginger and 1 tsp minced garlic until sugar dissolves.

In the same skillet used for tofu (wipe out excess oil if there’s too much), add the sauce mixture and bring to a gentle simmer over medium heat, scraping up browned bits. In a tiny bowl, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy glaze. Taste and adjust: add a pinch of salt or a splash more balsamic if needed.

Return the seared tofu to the pan and spoon the sauce over each steak, cooking 1 minute to coat and warm through. Remove from heat.

While sauce is reducing (or in a separate skillet), heat 1 tsp sesame oil in a wide skillet over medium heat. Add the 2 thinly sliced garlic cloves and sauté 15–30 seconds until fragrant but not browned.

Add 6 cups baby spinach in batches, tossing or stirring until just wilted, 1–2 minutes per addition. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide the wilted spinach between 2 plates (servings). Place 2 tofu steaks on top of the spinach on each plate. Spoon additional soy-balsamic caramel over the tofu and around the plate for extra flavor.

Sprinkle 1 tablespoon toasted sesame seeds and the thinly sliced scallions over the tofu. Serve with a lemon wedge on the side for a bright finish if desired.