Ginger Tofu Steak Recipe

Press and slice tofu

Drain the extra-firm tofu and press for 20–30 minutes to remove excess water. After pressing, cut the block into 4 equal thick 'steaks' (about 1/2–3/4 inch thick). Pat the slices dry with paper towels.

Season tofu

Lightly season both sides of the tofu steaks with 1 tsp kosher salt and 1 tsp black pepper. Set aside while you prepare the ginger sauce.

Make ginger sauce

In a bowl, whisk together 6 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp grated fresh ginger, 3 minced garlic cloves, 2 tbsp brown sugar, 1 tbsp sesame oil, and 2 tbsp water. Taste and adjust balance: add a little more vinegar for brightness or more sugar for sweetness.

Prepare cornstarch slurry

In a small cup, dissolve 2 tsp cornstarch in 2 tbsp water and stir until smooth. Set aside.

Sear tofu steaks

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil. Once shimmering, add the tofu steaks without crowding the pan. Cook 3–4 minutes per side, turning carefully with a spatula, until deeply golden and crisp on both sides. Reduce heat to medium-low after searing the last side.

Glaze tofu

Pour the prepared ginger sauce into the skillet with the tofu. Let it bubble gently for about 1 minute, then stir the cornstarch slurry and add it to the sauce. Simmer for 1–2 minutes, spooning the glaze over the tofu, until sauce thickens to a glossy glaze that coats the steaks (about 30–90 seconds). If the sauce becomes too thick, add 1–2 tbsp water to loosen.

Finish and garnish

Turn off the heat. Transfer the tofu steaks to a serving platter and spoon any remaining glaze from the pan over them. Sprinkle sliced green onions and toasted sesame seeds on top. Serve with lime wedges on the side for a bright squeeze if desired.

Divide steamed jasmine rice or soba noodles among plates. Place a tofu steak on each portion of rice or noodles and arrange steamed bok choy or baby spinach alongside. Spoon extra ginger glaze over rice and vegetables as desired.