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Home Quick and Easy

Sesame Crusted Tofu Steaks

By:Nagi
Published:8 Sep '21Updated:16 Aug '23
123 Comments
Recipe v Video v Dozer v

Here’s a quick and easy way to transform tofu from boring to delicious: cut them into steaks and pan fry with a crispy sesame crust, then douse with Teriyaki Sauce. It’s a recipe that’ll change anybody’s mind about tofu!

Drizzling Teriyaki Sauce over Sesame crusted Tofu Steaks with Teriyaki Sauce

Crispy Sesame-Crusted Tofu Steaks

Let’s get the uncomfortable truth about tofu out of the way. For many people, tofu looks weird. And has a strange texture they struggle with.

It’s not helped by the fact that the internet is awash with recipes that use tofu as a meat substitute in classic dishes, but doesn’t exactly improve them. Like tofu bolognese and tofu cottage pie – no!😩 Or they try to convince you that tofu cheesecake is totally a thing and stacks up to the real deal. *She ducks as vegans everywhere throw rotten tomatoes at her.*

So what’s the point of tofu, one might ask?

Because when prepared well, it IS delicious. It’s one of the world’s greatest sources of plant-based proteins. It’s low calorie, low carb, has a wonderful taste of fresh soy beans and is a sponge for added flavour.

Today then is a simple recipe designed to make the most of tofu. We cut the tofu into steaks, coat it with sesame seeds and then pan-fry until crispy. The crunchy sesame crust adds a stack of flavour itself, but also creates a coating that the Teriyaki Sauce clings to. You literally get a squirt of Teriyaki Sauce in your mouth with every bite – and we love it!

  • How to make Sesame crusted Tofu Steaks with Teriyaki Sauce
    I use black and white sesame seeds for visual interest. But you can just use one type.
  • Sesame Crusted Tofu Steaks in a skillet
    That crispy sesame crust! SWOON!

Best Tofu for Tofu Steaks

Tofu is widely available these days. It comes in a broad range of textures and styles, from super-delicate, creamy, pudding-like versions which needs to be handled with extreme care, to firm and almost haloumi-like in texture.

To make tofu steaks, you need to use a firm tofu that is hard enough to be handled like steak. It must be able to be sliced, coated in sesame seeds and pan fried. It is sold labelled either as “firm tofu” or “hard tofu”.

If the labels confuse you, it’s easy to tell just by picking up the packet. If it feels firm enough to slice without worrying about the tofu crumbling, it will work just fine for this recipe.

Here is one brand of hard tofu that I use. This is from Harris Farms (Sydney):

  • Tofu for Sesame crusted Tofu Steaks with Teriyaki Sauce
    Firm tofu used for Tofu Steaks
  • Cutting tofu steaks
    Notice how it’s firm enough to slice into “steaks”

What else you need to make Sesame-Crusted Tofu Steak

In addition to the tofu, here’s all you need to make this wickedly delicious tofu recipe:

Ingredients in Sesame crusted Tofu Steaks with Teriyaki Sauce
  • Hard tofu or firm tofu – As described in the above section. Find it at everyday grocery stores or Asian stores.

  • Sesame seeds – For the crispy coating. I use a combination of white and black seeds for visual interest. You can use just one or the other, if you prefer.

    You will need 8 tablespoons of sesame seeds to coat 4 x 100g / 3.5oz steaks. This will seem like a lot, but trust me, you will use it all. We’re talking a big hit of sesame flavour here – and you’ll love it!

  • Egg and flour – To stick the sesame seeds to the tofu. Egg is the ultimate food glue!

For the Teriyaki Sauce

  • Soy sauce – I use Kikkoman for all my Japanese cooking. It’s the most well-known Japanese soy brand and an excellent all rounder. Japanese soy is slightly sweeter and more mild in flavour than Chinese light soy sauce, but the latter will do in a pinch. Otherwise use any other general-purpose soy sauce.

    DO NOT use anything labelled “dark soy sauce” or “sweet soy sauce” (it will ruin teriyaki sauce!).

  • Mirin – Syrupy and golden coloured, mirin is a heavily sweetened type of rice wine with a deep flavour. It features frequently in Japanese food, introducing sweetness to dishes and when reduced gives glazes like teriyaki their sheen. Good brands include Takara, Manjo and Hinode.

    Avoid very cheap mirin that is not made in Japan which is usually an imitation product (such as Obento brand widely available here in Australia).

  • Cooking sake – Rice wine is used liberally in Japanese cooking to add umami and depth. Don’t bother wasting that boutique drinking sake you lugged all the way back from Japan for cooking, though! Cooking sake is much cheaper and perfectly acceptable for use, and these days widely available even at grocery stores.

Garnishes

  • Garlic – Finely sliced then fried in a little oil until crispy and golden, this is for a little tasty garnish on the tofu steaks.

    Bonus: It flavours the oil we use to pan fry the sesame steaks.

    Shortcut: Use store bought crispy fried shallots. Regular readers know my pantry is never without!

  • Green onion – To add a little sprinkle of colour to an otherwise rather monochromatic dish! 😎


How to make Sesame-Crusted Tofu Steaks

Here’s how to make tofu steaks that might just make you shout for the first time ever, “I TOTALLY LOVE TOFU!”

How to make Sesame crusted Tofu Steaks with Teriyaki Sauce
  1. Slice tofu (see photo further up) – Slice tofu into “steaks” about 1.5cm / 0.6″ thick. Blocks come in different sizes but don’t get hung up on the proportions of your tofu. The thickness is more important.

    Coat in sesame seeds – Coat tofu in flour first, ensuring the entire surface is covered. Shake off excess flour, then dip into beaten egg. As you remove it from the egg, let the excess drip off before placing into a bowl with the sesame seeds.

    Press to adhere then either cover the surface with sesame seeds (spoon it over or use fingers), or turn and press. Repeat with remaining tofu steaks.

  2. Golden garlic – Cook the garlic slices in a little oil until golden and crispy. Don’t let it get too brown else it will become bitter. Thin garlic slices burn in a flash so we’re using a medium-low heat here, to be safe.

  3. Remove garlic to paper towels to drain. Leave the tasty garlic-flavoured oil in the skillet for the tofu.

How to make Sesame crusted Tofu Steaks with Teriyaki Sauce
  1. Pan-fry tofu – Crank up the heat to medium-high, then add tofu steaks. Cook the first side until you can see the white sesame seeds turn golden and crispy which takes around 1 1/2 minutes. You’ll also smell the sesame flavour and when you go to turn it, you will feel that the sesame crust has adhered well to the tofu surface.

    The crust might be set, but this is not a licence to man-handle the tofu! So turn with care.

  2. Sear edges – Cook the other side for about 90 seconds too, until crispy. Then use tongs to stand the tofu steaks up on their edge to make the sides crispy. You only need about 30 seconds on each of the edges.

    Remove the tofu steaks straight onto serving plates or one serving platter as I do. Now we’re going to make the Teriyaki sauce in the same skillet.

How to make Sesame crusted Tofu Steaks with Teriyaki Sauce
  1. Optional – discard loose sesame seeds: If you are taking photos of your dinner (oh wait, is that just me? 😂), you can opt to strain the oil to remove loose sesame seeds before returning the oil into the skillet. This way, your Teriyaki Sauce will be debris-free. But this is entirely optional! I do not do this on Monday nights. I only did this so you know how to make this dish “neatly”. 😇

  2. Return oil into skillet. This tasty garlic-and-sesame flavour oil will add flavour to our Teriyaki sauce.


Making the Teriyaki Sauce

Here’s how the Teriyaki Sauce is made:

How to make Sesame crusted Tofu Steaks with Teriyaki Sauce
  1. Mix and simmer – Mix the mirin, cooking sake, soy sauce and a bit of water into a jug. Don’t be tempted to shortcut this by pouring each sauce individually into the skillet. When a small quantity of sweet liquids hit a hot skillet, it will evaporate in seconds and caramelise or worse, burn! We need a minimum volume of liquid to ensure this does not happen. So mix the Teriyaki sauce ingredients in a jug first then pour it into the skillet.

  2. Syrupy – Simmer for about 1 minute until it changes from watery to syrupy. We’re after a thin syrup here because (a) it will thicken as it cools from hot to warm (ie. from skillet to plating up to in your mouth); and (b) if it’s too thick, the flavour is too strong and will overwhelm the dish.

    Then immediately pour the Teriyaki Sauce over the Sesame Crusted Tofu Steaks. Sprinkle with crispy garlic bits and green onion, then serve!

Overhead photo of Sesame crusted Tofu Steaks with Teriyaki Sauce

Mmm, that Teriyaki Sauce-soaked sesame crust …

The sesame crust stays crispy for quite a long time even once doused with the sauce. Far longer than it will take for you to serve and eat it.

Also, another great feature of this dish is that the Teriyaki Sauce really clings to that sesame crust, far more than you’d expect. You’ll experience the greatness of what this means when you take your first bite and you get a fabulous squirt of Teriyaki Sauce in your mouth when you bite into the sesame crust!

  • Eating Sesame crusted Tofu Steaks with Teriyaki Sauce

What to serve with Sesame-Crusted Tofu

Plain rice – There’s enough flavour and residual sauce here that it can be served with any plain rice side. Options: Plain white rice, jasmine, basmati, brown rice and cauliflower rice (for those of you with better low-carb-will-power than me).

Flavoured rice – If you’re after something a little more interesting, try it with a flavoured rice side. Fried rice or seasoned rice would be the go. Here are some suggestions:

Close up of Egg Fried Rice in a wok with a wooden spoon, fresh off the stove
Fried Rice
"Dump 'n Bake" Fried Rice in a baking pan, fresh out of the oven
Emergency “Dump & Bake” Fried Rice
Close up of seasoned rice with butter, ready to be served (copycat boxed rice)
Buttery Seasoned Rice – super economical, super tasty!
Fluffy coconut rice in a white bowl, ready to be served.
Coconut Rice (fluffy, not gluey!)
Bowl of Brown Rice Salad with halloumi, ready to be eaten
Mediterranean Brown Rice Salad
Plate of Pineapple Fried Rice (Thai) ready to be served
Pineapple Fried Rice (Thai)
Kimchi Fried Rice in a skillet, freshly cooked
Kimchi Fried Rice
Rice side dishes
Rice Side Dishes

Greens – As for some vegetables, a Japanese Slaw would be totally on-theme here. Else, here are some other options to complete your dinner:

Japanese Slaw - Chargrill Charlie's Copycat piled up on a plate, ready to be eaten
Japanese Slaw – Chargrill Charlie’s Copycat
Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Australia’s favourite salad? Chang’s Crispy Noodle Salad!
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing
Overhead photo of Asian Side Salad, ready to be served
Asian Side Salad
Crudités Vegetables Platter with Hummus recipetineats.com
All Vegetable & Salad Sides

Hope you enjoy this website’s first-ever recipe starring tofu! How did it take me 6 whole years to get here?? – Nagi x


Watch how to make it

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Drizzling Teriyaki Sauce over Sesame crusted Tofu Steaks with Teriyaki Sauce

Sesame Crusted Tofu Steaks with Teriyaki Sauce

Author: Nagi
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Main
Japanese(ish), Modern Asian
4.83 from 23 votes
Servings4
Tap or hover to scale
Print
Recipe video above. Sesame seeds add excellent flavour and give tofu a crispy crust crust that stays crispy even when doused with Teriyaki Sauce.
Great quick and easy recipe to convert tofu haters – so far from bland, we're in a different stratosphere!

Ingredients

  • 4 extra firm or hard tofu , cut into 10 x 5 x 1.5cm slices (4 x 2 x 0.6″), 100g / 3.5oz each (Note 1)
  • 1/4 tsp each salt and pepper
  • 2 tbsp flour , plain/all purpose
  • 1 egg , lightly whisked
  • 4 tbsp white sesame seeds (Note 2) (yes, you really need 4 tbsp!)
  • 4 tbsp black sesame seeds (Note 2)
  • 2 tbsp canola/vegetable oil
  • 2 garlic cloves , finely sliced 1mm thick (optional, Note 2)
  • 1 green onion , finely sliced (for garnish)

Teriyaki Sauce:

  • 2 tbsp soy sauce , preferably Japanese all-purpose, else light soy sauce (Note 4)
  • 2 tbsp mirin , preferably Japanese (Note 5)
  • 2 tbsp cooking sake , preferably Japanese (Note 6)
  • 2 tbsp water

Instructions

Sesame coating:

  • Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
  • Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
  • Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.

Cooking:

  • Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
  • Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp – about 30 seconds each side should do it (see video for my technique).
  • Drain: Remove tofu to paper towel lined plate.
  • Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
  • Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".

Recipe Notes:

1. Firm tofu – Get tofu labelled as “extra firm” or “hard”. You’re after a block that feels like a rubber sponge that you can slice and handle like steak. Not the super-soft jelly-like tofu that you have to handle with care. That will fall to bits if you try to prepare it per this recipe.
Here in Australia, it’s super-handy that tofu often comes in a suitable block size such that you can just slice it and use as-is, no trimming required. Anything around the pictured size is fine. Other shapes, like batons and cubes, will also work – just more turning is required in pan.
Cooking tofu: Tofu doesn’t need to be cooked, we are just making the sesame crispy and heating tofu through.
2. Sesame seeds – Feel free to just use white or black sesame seeds. I use both for visual interest.
3. Garlic – This is to make crispy garlic bits to sprinkle on top. For a shortcut option, just use store-bought crispy shallots (Asian section of Woolies, Coles, or cheaper at Asian stores).
4. Soy sauce – I use Kikkoman for all my Japanese cooking which is the most well known brand, and an excellent all-rounder. It is slightly sweeter and more mild in flavour than Chinese light soy sauce, though that will do in a pinch. Else any other all-rounder soy sauce. DO NOT use anything labelled “dark soy sauce” or “sweet soy sauce” (it will ruin teriyaki sauce!).
5. Mirin – Syrupy and golden coloured, mirin is a heavily sweetened type of rice wine with a deep flavour. It features frequently in Japanese food, introducing sweetness to dishes and when reduced gives glazes like teriyaki their sheen. Good brands include Takara, Manjo and Hinode. Avoid very cheap mirin, which is usually an imitation product.
6. Cooking sake – Rice wine used liberally in Japanese cooking to add umami and depth. Don’t bother wasting that boutique drinking sake you lugged all the way back from Japan for cooking, though! Cooking sake is much cheaper and perfectly acceptable for use, and these days widely available even at grocery stores.
7. Make ahead – Best made fresh so the sesame coating is crispy and toasty. It does stay crispy for a day or so (without  sauce on it) but it really is best freshly made. Can resurrect with a quick pan fry to reheat.
8. Nutrition per serving, 1 tofu steak plus sauce.

Nutrition Information:

Calories: 298cal (15%)Carbohydrates: 14g (5%)Protein: 15g (30%)Fat: 20g (31%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 736mg (32%)Potassium: 129mg (4%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 91IU (2%)Vitamin C: 1mg (1%)Calcium: 295mg (30%)Iron: 4mg (22%)
Keywords: tofu recipe, tofu steaks
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

His “why can’t I come inside??” look.

You would think after a beach-swim > sand-roll > hose-down routine taking place almost every day of his life, he would understand the deal. But noooo. I still get the pitiful “what did I do wrong, don’t you love me anymore” look. 😖

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123 Comments

  1. Sara says

    April 5, 2023 at 8:57 am

    5 stars
    I love this. It was absolutely delicious. Even the teenage carnivore devoured it. The tofu does make a difference though. I much prefer tofu from the Asian supermarket than the tofu from coles or Aldi.

    Reply
  2. Laura says

    March 5, 2023 at 5:37 am

    4 stars
    Really nice and easy, but I’d recommend quadrupling the delicious sauce!

    Reply
  3. AJ says

    January 11, 2023 at 7:04 pm

    5 stars
    This is truly the best tofu recipe. I can’t believe the flavor!! So good.

    Reply
  4. Lois Keogh says

    November 1, 2022 at 4:23 pm

    Congrats on your fabulous cookbook Nagi – have had it for a few weeks and just love love it. Asian glazed salmon with Japanese slaw tonight!!
    Many thanks just love your food. You deserve all your success and more. Lois

    Reply
  5. Ros says

    October 3, 2022 at 7:44 pm

    5 stars
    Made this tonight and served as a tofu burger. The yummy sesame crust was delicious! Definitely making this again 👍

    Reply
  6. Aimy says

    September 6, 2022 at 9:26 pm

    What would be a good substitute for the cooking sake here?

    Reply
  7. Aimy says

    May 11, 2022 at 3:52 am

    5 stars
    God this was delicious, I was apprehensive but I had some tofu that needed using. It was hard for me to make (the frying was tricky for me but I’ll get the hang of it) but I can’t believe how good it was. I used smoked tofu and because if the comments I put a little teriyaki sauce on them and left them out while I cooked your baked fried rice. I used a bottle of teriyaki sauce as I didn’t sake and had a bottle of it so I thought I’d just use that, absolutely delicious will be making it again

    Reply
    • Nagi says

      May 11, 2022 at 3:53 pm

      Woo hoo!! I’m so happy you enjoyed it Aimy!! N x

      Reply
  8. melissa atcheson says

    November 15, 2021 at 5:00 am

    5 stars
    I have loved making many of your recipes….recently experimenting with plant-based recipes since my teen has decided to be vegetarian – made this and it was a hit for the whole family. My husband keeps asking me to make it again (and he is typically a meat guy). Hoping this time i don’t over-reduce the sauce – last time I did which made it more salty than I imagine it is supposed to be. Made your smashed cuc salad (a favourite of ours) with it (and rice), thanks for your recipes!

    Reply
  9. Bronnie Park says

    October 15, 2021 at 7:29 am

    Nagi, I love reading your recipes. Your sense of humour just tops off all the brilliant work you put into them. I hope we see lots of it in your book. The crispy tofu is awesome. Can’t wait for your book.

    Reply
  10. Max says

    September 28, 2021 at 1:53 am

    All of a sudden my recipe tin has only one recipe in it!? This one as it happens. Same iPad, same everything and it all just disappeared. You are fabulous btw. Thank you.

    Reply
  11. Priya says

    September 23, 2021 at 6:38 am

    5 stars
    Absolutely delicious, a big hit with the kids as well.

    Reply
  12. wilma balla says

    September 23, 2021 at 5:07 am

    This is the most original recipe I have seen on the internet!!

    Reply
    • Nagi says

      September 23, 2021 at 7:19 pm

      It’s so delicious Wilma! N x

      Reply
  13. Kate says

    September 20, 2021 at 7:10 pm

    5 stars
    Delicious! Will be making this frequently!! It was hard to stop myself eating the whole batch before serving the family!

    Reply
  14. Anna says

    September 16, 2021 at 12:13 am

    5 stars
    This tofu was delicious!! Thanks for featuring tofu! I’ve been hoping you would. The only thing I would add is more sauce for dipping. It’s so good.

    I was weirded out by tofu until a couple of years ago when I decided to learn how to cook it well and now I love it!

    Reply
    • Nagi says

      September 16, 2021 at 3:22 pm

      You’re converted now Anna!! Double up on sauce if you need to! N x

      Reply
  15. Andi says

    September 15, 2021 at 10:17 pm

    5 stars
    Uhhhhhh, no thank you. Many of your recipes that I’ve made are good and delicious but I’ll pass on this one!

    I’ll buy firm or extra firm tofu, marinate overnight, flour and fry the next day which is the only way I’ll eat it! Marinating will mask most of the tofu flavor.

    Five stars for the striking, visually pleasing pic!

    Reply
  16. Nicole M Parker says

    September 15, 2021 at 5:10 pm

    5 stars
    Great recipe! We loved it!

    Reply
  17. Clare says

    September 14, 2021 at 12:47 pm

    Tofu carries flavours well and this was delicious! Will definitely be making it again. Thanks for the recipe.

    Reply
    • Nagi says

      September 14, 2021 at 1:43 pm

      I’m so glad you enjoyed it Clare!!! N x

      Reply
  18. Kath says

    September 13, 2021 at 4:22 pm

    3 stars
    Took the step and tried this. I’m with Stephanie – the tofu could definitely do with a pre-marinade.
    I guess it’s all part of the learning process…

    Reply
    • Nagi says

      September 14, 2021 at 2:07 pm

      I wonder if that’s got to do with the type of tofu you used Kath – can you confirm which brand/type? N x

      Reply
      • Kath says

        September 14, 2021 at 2:13 pm

        Hi Nagi,
        The brand is Earth Grown – it’s an Aldi one.
        We haven’t got much choice for shopping around at the moment – sadly, I’m in one of the NSW LGAs of concern!

        Reply
  19. Bronwyn says

    September 12, 2021 at 9:47 pm

    I am so pleased you have created a tofu recipe! And it looks delicious. I can’t wait to try it – thank you!

    Reply
    • Nagi says

      September 13, 2021 at 1:45 pm

      I hope you love it Bronwyn!! N x

      Reply
  20. Justine says

    September 12, 2021 at 4:26 am

    Yum! Love tofu so I’m definitely trying this recipe this week! I’m so happy to see a new tofu recipe! One question….do you think I can get the seeds to stick with something other than egg – eg flax “egg” – as I’m not an egg fan? Thank you!

    Reply
    • Nagi says

      September 12, 2021 at 9:59 am

      I haven’t tried but I imagine it will work. Or try natural yogurt instead 🙂 N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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