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Crispy Tofu Steaks

These golden tofu steaks feature an ultra-crispy cornstarch coating surrounding tender, protein-packed centers. Marinated in savory soy sauce, sesame oil, and aromatics, each piece delivers bold umami flavor with a satisfying crunch that rivals any meat-based steak.

Golden crispy tofu steaks with sesame seeds and scallions on white plate

Prep Time : 50 min

Cook Time : 12 min

Servings : 4

Prep Time :

50 min

Cook Time :

12 min

Servings :

4

Ingredients

For the Tofu 

• 800g extra-firm tofu (2 blocks)  — this one on Amazon

For the Marinade

•  45ml soy sauce — this one on Amazon


• 30ml sesame oil — this one on Amazon


• 4 garlic cloves, minced


• 15g fresh ginger, grated

For the Coating 

•  50g cornstarch


• 10g smoked paprika


• 5g garlic powder


• 5g onion powder


• 8g fine sea salt

For Cooking and Garnish

•  60ml vegetable oil for frying


• Sesame seeds for garnish


• Sliced scallions for garnish

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Directions

  1. Press the Tofu
     Drain the 800g tofu blocks and wrap them completely in clean kitchen towels. Place a heavy pan on top and press for 30 minutes to remove as much moisture as possible.
  2. Cut into Steaks
     Cut each pressed tofu block into 4 thick slabs, creating 8 tofu steaks total of equal thickness.
  3. Prepare the Marinade
     Whisk together 45ml soy sauce, 30ml sesame oil, minced garlic, and 15g grated ginger in a shallow dish. Brush this mixture generously over all sides of each tofu steak.
  4. Create the Coating
     Combine 50g cornstarch, 10g smoked paprika, 5g garlic powder, 5g onion powder, and 8g salt in a shallow plate. Dredge each marinated tofu steak in the coating mixture, pressing gently to ensure even coverage on all sides.
  5. Heat the Pan
     Heat 60ml vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
  6. Fry the First Batch
     Carefully place half the coated tofu steaks in the hot oil, ensuring they don’t touch. Fry for 3 to 4 minutes per side until deeply golden brown and crispy.
  7. Finish and Garnish
     Transfer cooked steaks to paper towels to drain. Repeat with remaining tofu. Garnish immediately with sesame seeds and sliced scallions before serving.

*Notes : 

  • Pressing tofu for the full 30 minutes removes critical moisture for maximum crispiness—skipping this step results in soggy steaks.
  • Extra-firm tofu is essential as medium or soft varieties will fall apart during frying and won’t hold the coating.
  • The cornstarch coating creates the signature crispy shell that stays crunchy, while the paprika adds color and a subtle smoky depth.
  • Serve these tofu steaks immediately as they lose their signature crispness within 15 to 20 minutes of cooking.

Nutrition Facts 

( per serving )

Calories

~533 kcal

Protein

 35 g

Fat

38 g

Carbs

20 g

Calories

~533 kcal

Protein

 35 g

Fat

38 g

Carbs

20 g

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Golden crispy tofu steaks with sesame seeds and scallions on white plate

Crispy Tofu Steaks

These golden tofu steaks feature an ultra-crispy cornstarch coating surrounding tender, protein-packed centers. Marinated in savory soy sauce, sesame oil, and aromatics, each piece delivers bold umami flavor with a satisfying crunch that rivals any meat-based steak.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 533
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 800 g extra-firm tofu 2 blocks
For the Marinade
  • 45 ml soy sauce
  • 30 ml sesame oil
  • 4 garlic cloves minced
  • 15 g fresh ginger grated
For the Coating
  • 50 g cornstarch
  • 10 g smoked paprika
  • 5 g garlic powder
  • 5 g onion powder
  • 8 g fine sea salt
For Cooking and Garnish
  • 60 ml vegetable oil for frying
  • Sesame seeds for garnish
  • Sliced scallions for garnish

Method
 

Press the Tofu
  1. Drain the 800g tofu blocks and wrap them completely in clean kitchen towels. Place a heavy pan on top and press for 30 minutes to remove as much moisture as possible.
Cut into Steaks
  1. Cut each pressed tofu block into 4 thick slabs, creating 8 tofu steaks total of equal thickness.
Prepare the Marinade
  1. Whisk together 45ml soy sauce, 30ml sesame oil, minced garlic, and 15g grated ginger in a shallow dish. Brush this mixture generously over all sides of each tofu steak.
Create the Coating
  1. Combine 50g cornstarch, 10g smoked paprika, 5g garlic powder, 5g onion powder, and 8g salt in a shallow plate. Dredge each marinated tofu steak in the coating mixture, pressing gently to ensure even coverage on all sides.
Heat the Pan
  1. Heat 60ml vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
Fry the First Batch
  1. Carefully place half the coated tofu steaks in the hot oil, ensuring they don't touch. Fry for 3 to 4 minutes per side until deeply golden brown and crispy.
Finish and Garnish
  1. Transfer cooked steaks to paper towels to drain. Repeat with remaining tofu. Garnish immediately with sesame seeds and sliced scallions before serving.

Notes

  • Pressing tofu for the full 30 minutes removes critical moisture for maximum crispiness—skipping this step results in soggy steaks
  • Extra-firm tofu is essential as medium or soft varieties will fall apart during frying and won’t hold the coating
  • The cornstarch coating creates the signature crispy shell that stays crunchy, while the paprika adds color and a subtle smoky depth
  • Serve these tofu steaks immediately as they lose their signature crispness within 15 to 20 minutes of cooking