Save to Pinterest Hearty tofu steaks, golden and crisp, paired with a vibrant medley of stir-fried frozen vegetables and fluffy rice, make for a quick, wholesome plant-based meal that's perfect any night of the week.
I first created this recipe while looking for an easy way to enjoy tofu that's both filling and full of flavor. It quickly became a regular weeknight favorite thanks to its satisfying texture and colorful look.
Ingredients
- Tofu Steaks: 400 g (14 oz) extra-firm tofu, pressed; 2 tbsp soy sauce or tamari; 1 tbsp olive oil or sesame oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; freshly ground black pepper, to taste
- Vegetables: 500 g (1 lb) frozen mixed vegetables (e.g. broccoli, carrots, snap peas, bell peppers); 1 tbsp olive oil or sesame oil; 2 cloves garlic, minced; 1 tbsp soy sauce or tamari
- Rice: 250 g (1 1/4 cups) long-grain white or brown rice; 500 ml (2 cups) water; 1/2 tsp salt
- Garnishes (optional): 2 tbsp chopped spring onions; 1 tbsp sesame seeds; chili flakes, to taste
Instructions
- Prepare the Rice:
- Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 15–20 minutes (white rice) or 30–35 minutes (brown rice), until tender. Fluff with a fork and keep warm.
- Marinate Tofu:
- Slice the pressed tofu into 4 thick steaks. In a shallow dish, whisk together soy sauce, oil, garlic powder, smoked paprika, and black pepper. Lay tofu steaks in the marinade, turning to coat. Let sit for 10 minutes.
- Sear Tofu Steaks:
- Heat a non-stick skillet or grill pan over medium-high heat. Add a little oil if needed. Sear tofu steaks for 3–4 minutes per side, until golden and crisp. Remove and keep warm.
- Stir-Fry Vegetables:
- In the same pan, add oil and minced garlic. Stir-fry for 30 seconds, then add frozen vegetables and cook over high heat for 5–7 minutes, stirring often, until hot and just tender. Splash in the soy sauce and toss to coat.
- Assemble and Serve:
- Plate a portion of rice, top with stir-fried vegetables, and place a tofu steak on top. Garnish with spring onions, sesame seeds, and chili flakes if desired. Serve immediately.
Save to Pinterest My family loves customizing their bowls with extra spring onions and a sprinkle of chili flakes. There's always excitement around the table whenever these crispy tofu steaks make an appearance for dinner!
Required Tools
Saucepan with lid, non-stick skillet or grill pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy (tofu, soy sauce). May contain gluten (soy sauce); use tamari for gluten-free. Double-check all packaged ingredients for potential allergens.
Nutritional Information (per serving)
Calories: 350, Total Fat: 11 g, Carbohydrates: 45 g, Protein: 18 g
Save to Pinterest This recipe is an easy way to add variety to your plant-based lineup. Enjoy a balanced, delicious meal that brings color and crunch to your table!
Common Recipe Questions
- → How do you achieve a crispy texture on tofu steaks?
Press the tofu to remove excess moisture, marinate briefly, then sear on medium-high heat in a skillet or grill pan until both sides turn golden and crisp.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like broccoli, carrots, and bell peppers can be stir-fried similarly, adjusting cooking time until tender-crisp.
- → What oils work best for stir-frying in this dish?
Olive oil or sesame oil are excellent choices; sesame oil adds a nutty flavor complementing the Asian-inspired profile.
- → How is the rice prepared for this meal?
Rinse the rice under cold water, then simmer it covered with water and salt until tender and fluffy, fluffed with a fork before serving.
- → Are there gluten-free options available?
Using tamari instead of soy sauce keeps the dish gluten-free while maintaining rich umami flavors.