This tofu steak is pan-fried to perfection with garlic soy seasoned bell peppers on the side. It is a quick and easy, light yet satisfying dish that goes well with rice, noodles or even a bed of mixed leaves.
Crispy on the outside, soft and fluffy on the inside… That’s what I love about this tofu steak.
It is versatile when it comes to seasoning, so I like to fancy things up with the side veggies, herbs and the sauce.
In this recipe, the bell peppers are seasoned well so it goes well with tofu which has a mild, delicate flavor on its own.
Jump to:
What kind of tofu should I use?
As you may already know, there are different levels of firmness in tofu.
What I truly recommend is firm tofu. It is firm enough to be handled in the pan, yet still has that silkiness which is tofu’s greatest charm.
You can also use extra firm tofu which is commonly seen in other tofu steak recipes, but it will have a coarser texture.
I do not recommend using silky or soft tofu as they will not hold up for pan frying.
Ingredients for this recipe
For tofu:
- Firm tofu
- Cornstarch - potato, or arrow starch works as well
- Salt
- Ground pepper
- Olive oil - or any neutral tasting oil such as avocado oil
- Tamari soy sauce
For bell peppers:
- Garlic cloves
- Orange bell pepper
- Yellow bell pepper
- Tamari soy sauce
- Lemon juice
Optional toppings:
- Lemon slices
- Cilantro leaves
Tofu steak recipe
1. Cut the tofu into thin blocks or strips. (I like to cut it in half horizontally first, then split into three length wise). Pat down well with paper towels to get rid of excess moisture.
2. Coat the tofu with cornstarch. Sprinkle salt and pepper on both sides.
3. Cook the tofu blocks on both sides until golden brown. Drizzle with 1 teaspoon tamari at the end. Transfer to a plate.
4. Cook the garlic until fragrant, using the same pan. Add in the bell peppers, tamari and lemon juice. Cook until the peppers are tender. Serve next to the cooked tofu.
Optional: top with cilantro leaves and lemon slices.
*See below recipe card for detailed instructions.
Tips
Get the moisture out of tofu as much as possible in step 1. This helps to make the tofu crispy, stay in shape while cooking. It also prevents splattering. Press down gently, but do not squeeze too hard.
Try not to touch the tofu as much as possible while cooking. This helps to brown the surface nicely without the starch coating coming off.
How long does it keep?
Tofu steak is the best when consumed fresh. However it can be refrigerated for up to 2 days. Just keep in mind that there will be less crispiness. Also, make sure to store the bell peppers separately as they can make the tofu soggy if stored together.
Recipe
Tofu steak with garlic soy bell peppers (Vegan)
Ingredients
For tofu
- 14 ounces firm tofu 1 package. Extra firm tofu works as well
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon tamari soy sauce
For bell peppers
- 2 cloves garlic minced
- ½ piece orange bell pepper thinly sliced
- ½ piece yellow bell pepper thinly sliced
- 1 teaspoon tamari soy sauce
- 1 teaspoon lemon juice
Optional toppings
- lemon slices
- cilantro leaves
Instructions
- Take the tofu out of the package and cut into thin blocks or strips. (I like to cut it in half horizontally first, then split into three length wise). Pat down each blocks well with paper towels to get rid of excess moisture.
- Sprinkle the cornstarch over the tofu. Make sure both sides are coated. Sprinkle salt and pepper on both sides.
- Heat up the olive oil in a pan. Cook the tofu on both sides until golden brown and crispy. Drizzle with 1 teaspoon tamari soy sauce at the end. Transfer to a plate.
- Using the same pan, cook the garlic until fragrant (add a little more olive oil if necessary).
- Add in the bell peppers, tamari soy sauce and lemon juice. Cook until the peppers are tender. Serve next to the cooked tofu.
- Optional: top with cilantro leaves and lemon slices.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply