If you follow me on Instastories you see these tofu steaks ALL THE TIME! I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge. I also have eaten these as a snack on the go.
Now I know, you fall into one of two categories. You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent. I GET IT! I’ve had more bad tofu than good until I started to make my own and this recipe is everything. However, I have a few caveats. You need to use a extra firm tofu (extra). I love Wildwood super firm that comes in a block. No need for pressing which is a game-changer for most as people don’t own tofu presses. I find mine at Whole Foods but check your local grocer.
This recipe is super easy and quite forgiving.
1 block of extra firm tofu
1/4 c chili paste
1/4 c liquid aminos or soy sauce
2 tbl of maple syrup
To prepare your tofu, slice thin steaks about 1/3 of an inch or so. Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover. Refrigerate for about 1 hour and then flip each tofu steak. Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).
I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side. You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes. Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit. You can eat immediately or refrigerate leftovers for the week.
— Knead to Cook