These tofu steaks are one of those family favourites that we have been making for so long that I don’t actually remember where it came from. I’m sure I found it out on the inner tubes somewhere—I just have no idea where. If it was originally yours, I’m sorry! Please let me know and I’ll credit you accordingly. This is one that you can serve to people who normally don’t like tofu and be confident that they’ll enjoy it.
- 3 blocks firm tofu
- soy sauce
- whole wheat flour
- 1/4 cup sesame oil
- 3/4 cup sesame seeds (we used black this time, but any will do)
- 3/4 cup sunflower seeds
- chopped green onions or chives for garnish
- Drain tofu by placing blocks on a cooling rack over an oven tray, with another tray on top, weighed down by a couple of cans.
- Let stand for 10 minutes.
- Slice tofu into 3/4″ (2–2.5cm) wide pieces (6–8, depending on the size of the block).
- Dip tofu into soy sauce and then roll in the flour until covered.
- Stack tofu on a plate.
- Heat the oil and fry gently on top and bottom.
- Remove tofu and place on serving plate.
- Using the same pan, stir fry the sesame and sunflower seeds a couple of minutes, until golden.
- Spread seeds over the tofu and season with a drizzle of soy sauce.
- Sprinkle with green onion or chives.