Save 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.
I first made these tofu steaks after discovering how well they crisp up with simple spices. Now I rely on this recipe for busy weeknights when we crave something flavorful but don&t want to spend hours in the kitchen.
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
- Prepare the Rice:
- Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 15–20 minutes (white rice) or 30–35 minutes (brown rice), until tender. Fluff with a fork and keep warm.
- Marinate and Slice Tofu:
- Slice 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.
- Sear 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.
- Plate and Garnish:
- 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 if desired. Serve immediately.
Save My family loves when I make this dish—a big platter of crispy tofu and colorful veggies always draws everyone to the table. Even skeptical relatives end up asking for seconds!
Required Tools
Saucepan with lid, non-stick skillet or grill pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy from tofu and soy sauce. Some soy sauces may have gluten. Always double-check packaged ingredients for allergens in your kitchen.
Nutritional Information
Each serving provides about 350 calories, 11 g total fat, 45 g carbohydrates, and 18 g protein.
Save This vibrant plate of tofu and veggies is always a hit. Try customizing with your favorite seasonal produce for a fresh twist!
Recipe FAQ
- → How do I press tofu properly?
Wrap the tofu block in a clean towel and place a heavy object on top for 15-30 minutes to remove excess moisture, ensuring a firmer texture for cooking.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be stir-fried instead of frozen. Adjust cooking time to ensure vegetables remain tender-crisp without overcooking.
- → What oil works best for searing tofu?
Sesame oil adds a nutty flavor, while olive oil provides a neutral taste. Both work well; choose based on your flavor preference.
- → How to make the rice fluffy?
Rinse rice under cold water to remove excess starch, simmer covered until water is absorbed, then fluff gently with a fork before serving.
- → Can I marinate tofu longer for more flavor?
Yes, marinating tofu for up to an hour enhances flavor absorption, but even a 10-minute soak imparts good taste.