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Marinated Tofu Steak [Vegan]

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Tofu is a divisive food: some people love it in any form, some only like it cooked in certain ways, while others are adamant they don’t like it at all. This recipe is intended to appeal to all of these people as the tofu takes on a new texture after being frozen first. This recipe uses a simple marinade of sesame oil, soy sauce, chili flakes, and black pepper to create a perfect addition to just about any dish.

Marinated Tofu Steak [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 14 ounces block of firm tofu, frozen and left to thaw
  • 1 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 1 teaspoon dried chili flakes, plus 1/2 teaspoon to serve
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons olive oil, for frying

Preparation

  1. Remove the tofu from the packaging (retaining the pot it came in, if applicable) then cut into around three or four large chunks. Gently squeeze out some of the excess water, being careful that the blocks don’t break apart. Wrap each one in kitchen roll and place them all on a plate with a heavy pan or pot on top. Leave for around 30 minutes to drain.
  2. Remove the tofu from the kitchen paper. There will still be a lot of liquid left in the tofu at this stage so squeeze each block between your palms over something that can catch the water. Hold the tofu lengthways across your palm as you squeeze to prevent breakage.
  3. Cut the tofu into 1/4-inch thick slices. Squeeze each of these slices in the manner above to remove any remaining water. Place the slices back in the original container the tofu came in or in a similar-sized pot. Using a pot this size keeps the marinade near the tofu and ensures it is all soaked up.
  4. In a bowl, mix together the marinade ingredients. Pour over the tofu, taking care to cover each slice fully. Leave to marinate for 10 minutes. At this point, you can either keep the wide slices or cut into thinner strips or cubes.
  5. Heat a frying pan over a medium-high heat. Once hot, add in the olive oil followed shortly by the tofu.
  6. Cook, turning frequently, until the sides have crisped and turned darker. The oil will be soaked up quickly, add more if it starts to stick. Remove from heat. Serve with, or cook into, your chosen dish they are accompanying or simply eat as a snack. They can also be enjoyed cold.

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AUTHOR & RECIPE DETAILS


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Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind.


 

 

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