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Sesame Crusted Tofu Steaks

By Nagi Maehashi
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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
Cook: 10 minutes
Total: 15 minutes
Main
Japanese(ish), Modern Asian
4.83 from 29 votes
Servings4
Tap or hover to scale
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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. 😖

Hi, I'm Nagi!

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!

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129 Comments

  1. Lisa says

    Looks amazing! I love tofu. It takes to flavors so well. Can’t wait to try this.

    Reply

    • Nagi says

      Yes definitely Lisa, I hope you love it! N x

      Reply

  2. Zunni says

    5 stars
    Nagi, I love tofu but as you know it can be challenging to create dishes with variety. I love this recipe. Thank you!

    Reply

    • Nagi says

      Thanks so much Zunni!! N x

      Reply

  3. Mimi says

    5 stars
    Thank you for the tofu recipe. A keeper

    Reply

    • Nagi says

      You’re so welcome Mimi! N x

      Reply

  4. Haydee M Sheen says

    Can’t wait to try this out. I am new to your site, but it looks very interesting. Due to health issues I am becoming a vegan/ vegetarian. Still new at it. Thank you.

    Reply

    • Nagi says

      I’d love to know what you think Haydee, keep me updated if you try this one! N x

      Reply

  5. sara says

    This looks do delicious. It’s on the list for next week. My teen lads are new converts to tofu. The sesame crust will seal the deal.

    Reply

    • Nagi says

      Wahoo – enjoy Sara!! N x

      Reply

  6. jackie says

    This looks amazing and easy to make into vegan recipe I will be making this weekend and will leave a review but I can already see this will be delicious. Keep all your amazing recipes coming .

    Reply

    • Nagi says

      Yes definitely Jackie! I hope you love it! N x

      Reply

  7. Gill says

    Hi Nagi,
    As one of your tofu-eating vegetarian readers, thank-you!! I put tofu in stir-frys etc, but always leave it to restaurants to work out how to make slabs of tofu interesting and delicious. No longer! I loooove sesame, and will definitely give this recipe a go! Thank-you so much for catering to such a wide range of tastes/preferences. Your work is much appreciated.

    Reply

    • Nagi says

      You’re so welcome Gill, this comment truly makes it worth while, I love hearing what people think of my recipes!!! N x

      Reply

  8. Angela says

    5 stars
    This recipe came at the perfect time. I actually just purchased firm tofu with the plan to make some kind of tofu steaks but couldn’t think of how to prepare it. I was going to look up recipes yesterday and then this one popped up in my inbox this morning! I made it for dinner tonight and had it with some spring mix salad and it came out great! I only used white sesame seeds as that was all I had at home, and it came out fantastic. Even my 16 year old son enjoyed it and he doesn’t usually eat tofu!

    Reply

    • Nagi says

      5 stars
      Wahoo! That’s awesome Angela!! N x

      Reply

  9. Wesley Bielinski says

    OK, what can we substitute for the Tofu in this recipe?

    Reply

    • Eha says

      Why should one have to ‘substitute’ for a ‘tofu’ recipe – if it does not thrill your palate, why not pick another menu in another place . . ?

      Reply

      • Wesley Bielinski says

        Because I like everything else about the recipe, just not the tofu, I’m thinking of tuna.

        Reply

  10. Marina says

    I am totally useless at frying food – can this be baked in the oven and, if so, what temperature and time would you suggest.

    Reply

    • Nagi says

      Hi Marina, you really want to cook this one in a pan to get that crispy crust! N x

      Reply

  11. Michelle says

    5 stars
    Oh amazing! I have firm tofu in the fridge that I need to use and will definitely try this out

    Reply

    • Nagi says

      Excellent Michelle, I’d love to know what you think once you try it! N x

      Reply

  12. jen says

    Hi Nagi love this recipe . I use to do mine a little different.
    After draining my tofu in paper towel rely well , I marinate mine with a bit of soya sauce ,and in the flour I add yeast flake for more flavor ,yeast flake is really amazing to bring flavor to bland tofu ,but I guess with your sauce there is no need to marinate them in soya sauce ,,cant wait to try your recipe ,,thank you .

    Reply

  13. Macy says

    No Dozer pic…look forward to when you post it😊

    Reply

    • Macy says

      Sweet boy…look at his eyes. Total heartmelt❤

      Reply

    • Nagi says

      HOW DID NO ONE PICK THAT UP BEFORE I PUBLISHED THIS??!! 😩 Added!!

      Reply

  14. Dahn says

    5 stars
    Fantastic way to serve tofu, Nagi. I’m wondering if the video replaced the photos in the post?? Did you mean to place the video 9 times? I missed seeing the Dozer photo at the bottom 🙂

    Reply

    • Nagi says

      Not sure why that changed, let me fix this Dahn!! N x

      Reply

  15. Hazel Yvonne Gettler says

    What can I used to dip the tofu in instead eggs. Thanks

    Reply

    • Nagi says

      Hi Hazel, I haven’t tried but some options may include buttermilk, yogurt, a flax or chia egg may even work here too! N x

      Reply

  16. Marcia says

    Oh no! You put the wrong link under the Life of Dozer picture. His picture is missing! I was looking forward to seeing his cute little face.

    Reply

    • Nagi says

      It’s there now Marcia 🙂 N x

      Reply

  17. Christina says

    5 stars
    I can only rate on my salivating dream of eating this. Yikes! I am SO allergic to any soy, even the oil leaves me in much pain. Any other protein work with this fabulous recipe Nagi?

    Reply

  18. Paula says

    Didn’t get Dozer pic “why can’t I come in” look.
    Did you forget to post it or is the prob at my end.
    From Canada
    Love Dozer and I am a cat person but love Retrievers too.

    Reply

    • Nagi says

      Don’t fret Paula – he’s there now! N x

      Reply

  19. Sascha says

    Oh I got so excited when I saw this until I saw the egg in the ingredients list 🙁 Love your recipes, but have a daughter who has an egg allergy and so many recipes contain egg 🙁 Do you know what I can substitute the egg with?

    Reply

    • Nagi says

      Hi Sascha, flax/chia egg, butter milk or even yogurt will work 🙂 N x

      Reply

    • Swatee Pradhan says

      Hi Sascha,
      I use flax power instead of eggs as a binder. Take about 1/4 cup of water to about 1 tsp of powder mix it, leave it for few minutes. Voila! You get steaky substance like egg white. I use it in veg. Burgers . Hope it help you.

      Reply

  20. Didina Gnagnide Angorinie says

    I have tried to use tofu sometimes but I always ended up disappointed. The main culprit for me was the base flavor, it tasted of nothing with a faint aftertaste of plastic. All the marinades I poured on it didn’t add on the flavor, they just masqueraded it and tasted weird…when I marinate chicken, or fish, or anything, I get chicken/whatever flavor + the marinade. With tofu, I only got the marinade. So I thought, Asians genuinely like tofu, so it’s either an acquired taste, or a texture thing, or Asian tofu is much better. It also doesn’t help that in the West it’s mostly sold as a vegan substitute for X, wherein X stands for many beloved and tasty things, thus not really helping its case. It also has a fair amount of phytoestrogens which are not indicated for people with specific endocrine problems.
    If I try again, where do I buy tasty tofu? How can I recognize if it’s the good stuff or polyester? I genuinely want to see the good in tofu…

    Reply

    • Nagi says

      Hi Didina, tofu itself really doesn’t have much flavour – it’s really what you do with it! Buy a firm tofu for this one – most brands are very similar. I’d love to know if I can change your opinion with this recipe!! N x

      Reply