For the tofu steaks:
- 1 (14-ounce) block extra-firm tofu
- 1/2 cup corn starch
- 1/4 cup vegetable oil
For the sauce:
- 1/4 cup low-sodium vegetable broth
- 1/4 cup low-sodium soy sauce (or gluten-free soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons freshly grated ginger
- 2 garlic cloves, finely chopped
- 2 tablespoons brown sugar
For the baby bok choy:
- 1 pound baby bok choy, cut into thick wedges
- Large bowl of ice water.
For the toppings:
- 3 green onions, sliced
- 1 teaspoon Furikake seasoning
Make the tofu steaks:
- Extract the liquid from the tofu block using a tofu press, or the kitchen towel method by wrapping the tofu tightly and placing a heavy pan on top for 30 minutes. (You can do this in advance.)
- Slice the tofu in half lengthwise and cut the tofu into even triangles.
- Place the cornstarch into a shallow dish and dredge the tofu making sure to coat all sides.
- Place the oil in a medium-sized frying pan and heat on medium-high, until oil is shimmering. Pan-fry the tofu steaks on all sides until golden brown, about 5 to 6 minutes.
- Remove the tofu and place on paper towels to drain.
Make the sauce:
- In a small sauce pan, whisk together the vegetable broth, soy sauce, rice vinegar, mirin, ginger, garlic, and brown sugar. Keep stirring until sugar is dissolved.
- Make a slurry of cornstarch with warm water, whisking until there are no lumps. Slowly add the cornstarch mixture to the sauce, one tablespoon at a time, until desired consistency is achieved. Keep stirring to thicken. Set aside.
Make the baby bok choy:
- Bring a large pot of water to a boil. Add in the baby bok choy for about 2 minutes to blanch.
- Quickly transfer the bok choy to a large bowl of ice water to shock the bok choy. Drain in a colander.
- Place the baby bok choy at the bottom of a dish. Top with pieces of the tofu steaks.
- Generously drizzle the sauce over the entire dish.
- Sprinkle some green onions and Furikake seasoning over the top. Serve with a small bowl of sauce on the side and extra seasoning.
- Serve with a side of white or brown rice if desired.
- Extra-firm tofu is the key to keeping these tofu steaks from falling apart. I like to buy my tofu at Trader Joe's or Whole Foods, but you can find tofu at any grocery store in the produce section.
- Using a tofu press will make extracting the liquid so much easier. But, you can also use kitchen towels or paper towels to press the tofu.
- To make this dish gluten-free, simply swap out the soy sauce for gluten-free soy sauce or coconut aminos.
- You can use toasted sesame seeds instead of Furikake seasoning if desired.
- Serve this dish with white or brown rice on the side if desired.
- You can store any leftovers in the refrigerator for up to five days. Reheat the tofu at 325 degrees in an oven or toaster oven to maintain its crispiness.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stove top
- Cuisine: Japanese Fusion
- Diet: Vegetarian
- Serving Size:
- Calories: 346
- Sugar: 9.2 g
- Sodium: 465 mg
- Fat: 19.6 g
- Carbohydrates: 31 g
- Protein: 13.2 g
- Cholesterol: 0 mg