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Vegetarian, East Asian

Soy sauce tofu steak with rice

Soy sauce tofu steak with rice is a vegetarian dish for 4 people, ready in 30 minutes, rated very easy, for a cost of €2.10 per serving. The key is the crust on the tofu, built by leaving it undisturbed in the pan, and the soy sauce finished with butter that glazes the slices right before serving.

Tonight, thick slices of pan seared tofu glazed in buttery soy sauce, with rice and green vegetables.

Soy sauce tofu steak with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer

Firm tofu coated in potato starch gets a real golden, crackly crust when seared, while the inside stays soft. The soy sauce, just sweet enough and finished with a knob of butter at the end, coats the slices and gives them a shine and roundness that make you forget there's no meat on the plate.

This is the kind of weeknight dinner you can throw together without much thought, since everything happens in one pan plus a pot of rice on the side. It works just as well for a spontaneous vegetarian meal as for a table where you want to switch up the protein without giving up the comfort of rice and a good glossy sauce.

The ingredients

4 people

Pantry

  • Firm tofu 500 g
  • Potato starchoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Butter 30 g

Fruits and vegetables

  • Broccoli 300 g
  • Carrots 2

Allergens Soy, Gluten, Lactose

The step by step recipe

  1. Cut the tofu into 4 thick slices, pat them dry, then coat them in potato starch. 5 min

    Press the tofu between paper towels under a weight.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Keep it covered off the heat while you finish the steaks.

  3. Steam or boil the broccoli and sliced carrots until tender. 8 min

    Save the vegetable cooking water, a splash helps loosen the sauce.

  4. Brown the tofu slices in the oil for 4 minutes per side. 8 min

    Don't move them, so they form a good crust.

  5. Add the butter, soy sauce and sugar to the pan, flip the steaks to glaze them for 1 minute, and serve with the rice and vegetables. 2 min

    Keep spooning the sauce over the steaks as they glaze.

Our tips to get it right

  • Pat the tofu very dry before coating it, it absorbs the starch better and crisps up more in the pan.
  • Heat the oil well before adding the tofu, otherwise the starch coating sticks and the crust peels off.
  • Slice the carrots thin and even so they steam at the same rate as the broccoli.

The variations

  • Swap the firm tofu for sliced tempeh, it has more chew and takes on the sauce just as well.
  • For a gluten free version, use gluten free soy sauce and check that your starch is gluten free too.
  • For kids, serve the rice and vegetables on the side with a little extra sauce for dipping, rather than mixed together.

What to serve it with

  • A bowl of miso soup to start
  • Steamed salted edamame
  • Hot or iced green tea

Storage

Tofu, rice and vegetables keep for 2 to 3 days in the fridge in a sealed container, ideally stored separately. Reheat the rice and vegetables in a pan or microwave, and crisp the tofu back up with a few minutes in a hot pan.

Questions about this dish

Can I use silken tofu instead of firm tofu?

No, silken tofu is too delicate to sear in slices and will fall apart in the pan. Stick with firm or extra firm tofu, which holds its shape and crisps up well.

How do I get the tofu crust even crispier?

Press the tofu under a weight for 15 to 20 minutes before coating it in starch, to remove as much water as possible. The drier it is, the better the starch sticks and crisps.

Can I make this ahead of time?

You can cook the rice and vegetables a few hours ahead and reheat them before serving. Sear the tofu just before eating, though, so it keeps its crisp crust.

What kind of rice works best here?

A plain long grain or half brown rice works well and soaks up the soy sauce nicely. Avoid very sticky rice like sushi rice, which would make the dish gummy.

How long does it take to make a pan seared tofu steak glazed in buttery soy sauce, served with rice and vegetables?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pan seared tofu steak glazed in buttery soy sauce, served with rice and vegetables?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan seared tofu steak glazed in buttery soy sauce, served with rice and vegetables cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, lactose. Always check the labels of the products you buy.

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