Go Back
–+ servings
Top view of tofu steak with garlic soy bell peppers.

Tofu steak with garlic soy bell peppers (Vegan)

This tofu steak is perfectly pan-fried 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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine Japanese
Servings 3 people
Calories 216 kcal

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

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.

Nutrition

Calories: 216kcalCarbohydrates: 8gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 812mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 663IUVitamin C: 63mgCalcium: 175mgIron: 2mg

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.

Tried this recipe?Mention @platesbynat or tag #platesbynat!