Teriyaki Tofu Steaks

Gadget Lady

The delicious teriyaki marinade, a blend of dark soya sauce, brown sugar, sake, mirin, and fresh ginger, imparts a wonderful salty, sweet and yet tangy taste to tofu steaks. Sake can be replace with dry sherry, and mirin with white wine or vermouth with 1 tablespoon of sugar.

Teriyaki Tofu Steaks

adapted from taste

60 ml Dark soya sauce
60 ml Sake (or dry sherry)
2 tbsp Mirin
2 tbsp Brown sugar
1 tsp Fresh ginger, finely grated
500 g Firm tofu, cut into 1cm-thick slices
2 tsp Sesame oil
1 tbsp Vegetable oil
1 tbsp Toasted sesame seeds
2 Green onions, thinly sliced
1 Red chilli, diagonally thinly sliced
Chilli threads
Greens

Combine the soya sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
Place the tofu in a single layer in a glass or ceramic dish. Pour over the soya mixture with the sesame oil. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Heat the vegetable oil in a large skillet. Cook the tofu for 3 minutes each side or until caramelized. Transfer to a serving platter. Sprinkle with sesame seeds, green onions and chilli. Serve over the greens.

Apt3D

Teriyaki Tofu Steaks

Teriyaki Tofu Steaks