Save to Pinterest 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 pressed tofu steaks for a weeknight dinner when I needed something filling and quick. The simple marinade and the colorful stir-fry really made it a family favorite, and even skeptical eaters came back for seconds.
Ingredients
- Extra-firm tofu: 400 g (14 oz), pressed
- Soy sauce or tamari: 2 tbsp, for marinade and vegetables
- Olive oil or sesame oil: 2 tbsp total, divided
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Black pepper: To taste
- Frozen mixed vegetables: 500 g (1 lb) of broccoli, carrots, snap peas, bell peppers
- Garlic: 2 cloves, minced
- Rice: 250 g (1 1/4 cups) long-grain white or brown
- Water: 500 ml (2 cups)
- Salt: 1/2 tsp
- Spring onions: 2 tbsp, chopped (optional)
- Sesame seeds: 1 tbsp (optional)
- Chili flakes: To taste (optional)
Instructions
- Prepare Rice:
- Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15–20 minutes for white rice or 30–35 minutes for brown rice, until tender. Fluff with a fork and keep warm.
- Marinate Tofu:
- Slice pressed tofu into 4 thick steaks. In a shallow dish, whisk soy sauce, 1 tbsp oil, garlic powder, smoked paprika, and black pepper. Coat tofu steaks in marinade and let them sit for 10 minutes.
- Cook Tofu Steaks:
- Heat a non-stick skillet or grill pan over medium-high. 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.
- Serve:
- Plate rice, top with vegetables, place tofu steak on top. Garnish with spring onions, sesame seeds, and chili flakes if desired. Serve immediately.
Save to Pinterest We love sharing these tofu steaks at the dinner table, and everyone gets to add their favorite toppings. It's a simple yet comforting meal that brings us together.
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. Always check packaged ingredients for allergens.
Nutritional Information
Per serving: 350 calories, 11 g total fat, 45 g carbohydrates, 18 g protein
Save to Pinterest Pressed tofu steaks with stir-fried vegetables and rice make a vibrant meal any night of the week. You'll love how effortlessly it comes together and how customizable it is for every palate.
Recipe FAQs
- → How do you press tofu for this dish?
Wrap the tofu in a clean towel and place a heavy object on top for about 15 minutes to remove excess water, ensuring a firm texture when cooked.
- → Can frozen vegetables be used?
Yes, frozen mixed vegetables work well for quick stir-frying and retain good texture and flavor when cooked properly.
- → What is the best oil for stir-frying the vegetables?
Sesame oil adds a nutty aroma, but olive oil works fine as a neutral cooking base for the vegetables.
- → How do I ensure the tofu steaks get crispy?
Use a non-stick skillet over medium-high heat and sear each side for 3–4 minutes without moving them to develop a golden crust.
- → Can I make this dish gluten-free?
Substitute tamari for soy sauce to keep the dish gluten-free without sacrificing flavor.