Packing all the umami punch in just 10 minutes!
I’ve made this tofu three times in the last two weeks alone. It’s that easy and that quick and that delicious. I hear Food Network chefs talk about “umami” flavor all the time, and this tofu steak really brings it home. Tamari by itself is great, but the nuttiness of the tahini elevates it to a whole new level. The tamari-tahini sauce crusts up perfectly in the pan, and the smell only makes it better…
Besides packing the flavor, this crusted tofu takes 10 MINUTES. After an exhausting day, when I have neither the time nor the discipline to cook a gourmet meal, I reach for this recipe. My tip? Use extra firm tofu and press as much water out of it as you can. It makes a huge difference in how the tofu crisps up!
Prep Time: 1-2 minute Cook Time: 4-8 minutes Serves: 4 tofu steaks
- 1 block of extra firm tofu, pressed
- 3 tablespoons tamari (I use a 50% less sodium version)
- 4 tables tahini
- Mix the tamari and tofu in a small bowl until it forms a thick, creamy, caramel-colored mixture.
- Slice the tofu block horizontally through the side edges. Then slice diagonally across the top to create 4 triangle pieces.
- Apply a generous layer of the sauce to one side of each tofu steak.
- Over medium-low heat, place the tofu steaks sauce-side down on a lightly oiled, non-stick pan. Apply a layer of sauce to the face-up side of the tofu. Cook for 2-4 minutes or until the bottom crisps into a brown crust.
- Flip the tofu steaks and cook for another 2-4 minutes or until the bottom crisps into a brown crust. Serve and enjoy!
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