Vegan Tofu Steak with Teriyaki Sauce and Sesame Seeds

Press the tofu: Wrap the block of tofu in paper towels and place a heavy object on top (like books or a cast iron pan) for at least 30 minutes to remove excess water. The more water you remove, the crispier the tofu will be.

Prepare the tofu: Cut the pressed tofu into 4 thick slices (about 1/2-inch thick).

Make the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat.

Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering teriyaki sauce and whisk constantly until the sauce thickens to your desired consistency (about 1-2 minutes). Remove from heat and set aside.

Pan-fry the tofu: Heat the sesame oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully place the tofu slices in the skillet, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and crispy.

Coat with teriyaki sauce: Pour the prepared teriyaki sauce over the pan-fried tofu slices. Cook for another 2-3 minutes, flipping the tofu occasionally, until the sauce is evenly distributed and the tofu is well-coated.

Serve: Serve the tofu steaks immediately over cooked rice. Garnish with sesame seeds and sliced green onions (if using). Enjoy!