Print

Miso Tofu Steaks with Sesame Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful take on tofu steaks marinated in miso and coated in a crunchy sesame crust.

Ingredients

Scale
  • 1 block (14 ounces) firm tofu, drained and pressed
  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1/2 cup panko breadcrumbs
  • 1/4 cup sesame seeds (white or a mix of white and black)
  • 2 tablespoons vegetable oil (for frying)
  • Green onions, sliced (for garnish)

Instructions

  1. Slice the pressed tofu into 1-inch thick steaks. Pat dry with paper towels to remove excess moisture.
  2. Whisk together the miso paste, soy sauce, rice vinegar, sesame oil, and maple syrup until smooth.
  3. Place the tofu steaks in a shallow dish, pouring the miso marinade over them, ensuring each steak is thoroughly coated. Let marinate for at least 30 minutes.
  4. Combine the panko breadcrumbs and sesame seeds in a bowl to prepare the crust.
  5. Heat vegetable oil in a skillet over medium heat until hot but not smoking.
  6. Remove the tofu steaks from the marinade, allowing excess to drip off, and coat each in the panko-sesame mixture.
  7. Carefully add the coated tofu steaks to the skillet and fry for about 4-5 minutes on each side until golden brown and crispy.
  8. Transfer the cooked tofu steaks to a paper towel-lined plate to absorb excess oil and serve hot, garnished with sliced green onions.

Notes

For extra crunch, double-coat the tofu by dipping it back into the marinade after the first coating. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/miso-tofu-steaks-sesame-crust/

Scroll to Top