Mako Tofu Steak Recipes

EASY CRISPY JAPANESE TOFU STEAK

Steps:

• Wrap the tofu in a paper towel and place it on a plate with another plate on top of the tofu to drain the excess water. Leave for about 10 minutes.
• In the meantime, wash the bok choy and cook it in boiling water for about 2-3 minutes.
• Drain the bok choy and serve it on a plate with the brown rice.
• Heat some oil in a pan on high heat and cook the tofu until browned on both sides.
• Pour the sauce over the tofu in the pan until the sauce has reduced/evaporated a little.
• Serve the tofu on top of the rice and bok choy and drizzle the extra sauce on top.

MARINATED TOFU STEAK FOR ONE

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.