Tofu Steak


1 block extra firm tofu

½ cup soy sauce

½ cup mirin (Japanese cooking wine)

1-3 cloves of garlic, thinly sliced (according to preference)

2 teaspoons finely grated ginger

1 tablespoon maple syrup

1 tablespoon sesame oil

¼ cup sugar


Prep Time: Press tofu for 30 minutes to an hour and marinade overnight.

Cook Time: 50 minutes




Store in an air tight container in the fridge


Prep your tofu. Press and drain your tofu really well before beginning.

Place tofu on a clean working surface and taking either a toothpick or needle, poke holes all over the 6 sides of your tofu. Cut a shallow crosshatch pattern into one side of your tofu. Mix marinade ingredients in a bowl (all but the sugar), place tofu into a resealable bag and pour marinade over top the tofu. Seal bag, gently shake to coat and place in fridge to marinade overnight.

Preheat. Set your oven to 375°F. Remove tofu from marinade bag and set aside leftover marinade. Place the tofu crosshatch-side up on a lined baking sheet and put in the oven for 20 minutes.

Thicken marinade for glazing. Add the remaining marinade to a medium heat pan and add the ¼ cup sugar and boil on a medium heat, reducing and thickening the marinade for the final 10 minutes while the tofu bakes in the oven.

Glaze. Remove tofu from oven and carefully baste tofu with remaining marinade until it is covered. Return to oven for another 10 minutes. Remove from oven once more and brush remaining glaze over top of the tofu before returning for a final 15 to 20 minutes of baking or until edges appear to crisp.

Serve. Remove from oven and allow to rest. Cut tofu into strips and serve.

Notes: Do not over-pour the marinade on top of the tofu when basting. Baste with enough sauce and continue to baste periodically to make sure the sauce stays on the tofu and doesn’t burn on your pan.

If you already have teriyaki sauce (the more liquid type, not sticky and viscous) then you can use that in place of the soy sauce/mirin.

This delicious recipe is already 100% plant based!
Reduce your reliance on single-use plastics by using a re-usable silicone zip lock bag for marinating overnight.
If you're REALLY keen, try making your own homemade tofu from dried soybeans. If you don't have a tofu mold you could keep and re-use old tofu containers with some drainage holes punched in the bottom or strawberry punnets.
Support your local farmers by looking to your local Farmers' Market and stockists of locally farmed vegetables.
If you're avoiding soy, Naked Natural Foods in Vancouver makes a range of soy free (!) sauces including this Naked and Saucy Soy Substitute spotted in Fresh Street Market, Whistler.

*Adapted from Plant Based RD's Brown Sugar Glazed Tofu

Photos by Keir Atkinson