I must admit, I try not to choose favorites BUT…these Pan Seared Sesame Crusted Tofu Steaks were just so incredibly simple and just stunning in their appearance. Served with freshly steamed green beans and garnished with scallions, they are amazing as is. A drizzle of Sriracha would send this over the top!
How to press tofu
Tofu is full of moisture and we have to remove it. If you don’t own a tofu press, this little set up works just as well. I place paper towels on a small plate, then tofu, more paper towels, another plate and something heavy. This can of crushed tomatoes work perfectly for that.
While the tofu is pressing, mix together the sesame seeds (I’m using both black and white), salt and Panko breadcrumbs. I think it’s important to use the Panko breadcrumbs here. They have more texture.
Pan Seared Sesame Crusted Tofu Steaks
Now that the tofu is a bit more dry, slice it into long planks about 1/2″ thick.
This next step may seem crazy, but trust me on this one. The sesame seed mixture needs something to stick to and almond milk just doesn’t cut it. You could use vegan mayonnaise, but I chose Dijon mustard for a bit of added flavor. Once cooked, it really doesn’t come across as mustard though. You just need a thin, even coating.
Just look at that coverage! Where there aren’t sesame seeds, there is Panko. No blank spaces.
Place the coated “steaks” into a hot pan with oil and cook until golden on the first side. Flip and repeat.
They should look like this.
Serve over the steamed green beans (or your veggie of choice). I added lemon wedges for the green beans. Salt and pepper to taste.
As I mentioned above, if you wanted to add a sauce, Sriracha is a great option but any sauce will do. Crispy on the outside, tender on the inside. This is my new favorite way to prepare tofu!
Did you make this recipe for my Pan Seared Sesame Crusted Tofu Steaks? Leave me a comment below and let me know what you thought. If you added a sauce, give your fellow readers some ideas.
Pan Seared Sesame Crusted Tofu Steaks
Equipment
- Non Stick Skillet
Ingredients
- 2 slices Extra Firm Tofu **double the entire recipe to make more than one serving
FOR THE SESAME PANKO MIXTURE:
- 1/4 tsp Salt
- 3 tbsp Panko Bread Crumbs these are unseasoned
- 1 tbsp White Sesame Seeds
- 1 1-2 tsp Black Sesame Seeds you can use all white if you can't find these
TO PREPARE:
- 2 tbsp Oil for pan frying
- 1-2 tbsp Dijon Mustard
FOR SERVING:
- Green Beans rinsed, trimmed and steamed until crisp tender
- Lemon wedges for green beans
- Salt and Pepper to taste, for green beans
- Scallions cut
- Sriracha optional
Instructions
- Place the tofu in a press (or follow my instructions in the post) to remove excess moisture. Slice into steaks. I just made a single serving with two slices. Double the entire recipe to make another serving.
- Mix together the sesame seeds, salt and Panko breadcrumbs.
- Using a pastry brush, coat the tofu steak with Dijon mustard and then coat with the sesame seed/Panko mixture.
- Heat a skillet over medium high heat and add oil. Add the tofu steaks and cook until golden on the first side. Flip and repeat.
- Serve over green beans with lemon wedges. Season the green beans with salt and pepper. Add a sauce like Sriracha or your favorite sauce, if desired.
- Garnish with scallions/green onions.