Vegan Tofu Steak Donburi with Teriyaki Glaze & Sesame Seeds

Press the tofu to remove excess water. This is crucial for achieving a good texture. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes. Change the paper towels if they become saturated.

Cut the pressed tofu into 4 thick steaks (about 1/2-3/4 inch thick).

In a medium saucepan, combine the soy sauce, mirin, sake (or sherry), brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar is dissolved.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce and stir continuously until the sauce thickens. This will take about 1-2 minutes. Remove from heat and set aside.

Heat the vegetable oil and sesame oil in a large non-stick skillet over medium-high heat.

Carefully place the tofu steaks in the hot skillet, ensuring they are not overcrowded. Cook for 4-5 minutes per side, or until golden brown and crispy.

Pour the teriyaki glaze over the tofu steaks and cook for another 2-3 minutes, flipping the tofu occasionally to ensure they are evenly coated and the sauce is sticky. Watch carefully to prevent burning.

Divide the cooked rice among four bowls.

Top each bowl of rice with a tofu steak.

Drizzle any remaining teriyaki glaze from the pan over the tofu and rice.

Garnish with sesame seeds and sliced scallions. Serve immediately.