Ingredients
Method
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.
Cut into Steaks
- Cut each pressed tofu block into 4 thick slabs, creating 8 tofu steaks total of equal thickness.
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.
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.
Heat the Pan
- Heat 60ml vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
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.
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