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.
The first time I made these pressed tofu steaks, I was amazed by how satisfying and versatile they were. The texture gets perfectly chewy and the flavors really soak in, making it a favorite for weeknight dinners.
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
- Cook 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 Tofu Steaks:
- Slice pressed tofu into 4 thick steaks. In a dish, whisk soy sauce, oil, garlic powder, smoked paprika, and black pepper. Coat tofu steaks in marinade. Let sit for 10 minutes.
- Cook Tofu Steaks:
- Heat skillet or grill pan over medium-high. Add oil if needed. Sear tofu steaks 3–4 minutes per side until golden and crisp. Remove and keep warm.
- Stir-Fry Vegetables:
- In same pan, add oil and garlic. Stir-fry 30 seconds, then add frozen vegetables. Cook over high heat 5–7 minutes, stirring, until just tender. Add soy sauce and toss.
- Serve:
- Plate rice, top with vegetables, place tofu steak on top, garnish with spring onions, sesame seeds, chili flakes if desired. Serve immediately.
Save This meal is one my kids ask for again and again—it is simple enough to whip up on busy evenings but feels hearty enough for weekend sit-downs. We enjoy customizing the vegetables for everyone's taste.
Required Tools
Saucepan with lid, non-stick skillet or grill pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy (tofu, soy sauce) and may contain gluten (soy sauce); use tamari for gluten-free. Be sure to check all packaged ingredients for allergens.
Nutritional Information
Per serving: Calories 350, Total Fat 11 g, Carbohydrates 45 g, Protein 18 g
Save Pressed tofu steaks with vegetable stir-fry are quick, flavorful, and consistently crowd-pleasing. Try switching up spices and vegetables for variety!
Common recipe questions
- → How do I press tofu properly for best texture?
Press tofu by wrapping it in a clean towel and placing a heavy object on top for 15-30 minutes to remove excess moisture, ensuring a firmer, crispier finish when cooked.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like broccoli, peppers, and snap peas can be substituted; just adjust stir-fry time until tender-crisp for best results.
- → What oil is best for stir-frying?
Sesame or olive oil works well; sesame adds a nutty aroma while olive oil keeps flavors light and neutral.
- → How to achieve crispy tofu steaks?
Marinate tofu, then sear over medium-high heat without overcrowding the pan to develop a golden, crispy crust.
- → Is it possible to make this dish gluten-free?
Use tamari in place of soy sauce and confirm all ingredients are gluten-free to accommodate dietary needs.