Pin Hearty tofu steaks, golden and crisp, paired with a vibrant medley of stir-fried frozen vegetables and fluffy rice—a quick, wholesome plant-based meal.
The first time I made these pressed tofu steaks, my family was amazed at how satisfying and delicious a simple plant-based dish could be. The crispy edges and savory marinade quickly became a favorite at our dinner table.
Ingredients
- Tofu Steaks: 400 g (14 oz) extra-firm tofu (pressed), 2 tbsp soy sauce or tamari, 1 tbsp olive oil or sesame oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, freshly ground black pepper (to taste)
- Vegetables: 500 g (1 lb) frozen mixed vegetables (broccoli, carrots, snap peas, bell peppers), 1 tbsp olive oil or sesame oil, 2 cloves garlic (minced), 1 tbsp soy sauce or tamari
- Rice: 250 g (1 1/4 cups) long-grain white or brown rice, 500 ml (2 cups) water, 1/2 tsp salt
- Garnishes (optional): 2 tbsp chopped spring onions, 1 tbsp sesame seeds, chili flakes (to taste)
Instructions
- Cook Rice:
- Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat, and simmer until tender (15–20 minutes for white rice, 30–35 minutes for brown rice). Fluff with a fork and keep warm.
- Marinate Tofu:
- Slice the pressed tofu into 4 thick steaks. In a shallow dish, whisk together soy sauce, oil, garlic powder, smoked paprika, and black pepper. Lay tofu steaks in the marinade, turning to coat. Let sit for 10 minutes.
- Cook Tofu Steaks:
- Heat a non-stick skillet or grill pan over medium-high heat. Add a little oil if needed. Sear tofu steaks for 3–4 minutes per side, until golden and crisp. Remove and keep warm.
- Stir-Fry Vegetables:
- In the same pan, add oil and minced garlic. Stir-fry for 30 seconds, then add frozen vegetables and cook over high heat for 5–7 minutes, stirring often, until hot and just tender. Splash in soy sauce and toss to coat.
- Assemble and Serve:
- Plate a portion of rice, top with stir-fried vegetables, and place a tofu steak on top. Garnish with spring onions, sesame seeds, and chili flakes as desired. Serve immediately.
Pin Gathering around the table with this colorful dish always brings a smile to our faces. It is a meal that we enjoy sharing, celebrating simple ingredients and bold flavors.
Required Tools
Saucepan with lid, non-stick skillet or grill pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy (tofu, soy sauce). May contain gluten (soy sauce); use tamari for gluten-free. Double-check all packaged ingredients for allergens.
Nutritional Information
Per serving: Calories: 350, Total Fat: 11 g, Carbohydrates: 45 g, Protein: 18 g
Pin Pressed tofu steaks with stir-fried vegetables make any night feel special. Enjoy a vibrant, nutritious meal ready in less than an hour.
Recipe Q&A
- → How do I properly press tofu for steaks?
Wrap the tofu block in a clean towel and place a heavy object on top for 15-30 minutes to remove excess moisture, resulting in firmer steaks.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well; just adjust stir-fry time to ensure they remain crisp yet tender.
- → What oils work best for stir-frying?
Sesame and olive oils add great flavor and withstand medium-high heat for effective stir-frying.
- → How can I achieve a crispy texture on tofu steaks?
Ensure tofu is well pressed and hot oil is used for searing each side until golden brown and crisp.
- → Is it possible to make this gluten-free?
Yes, substitute tamari for soy sauce to avoid gluten while maintaining savory flavor.