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Tofu steaks with miso pecan sauce (vegan+GF)

Tofu steaks with miso pecan sauce

Slabs of tofu, topped with a delicious sauce using miso, pecans, and sesame seeds. Vegan, and gluten free!

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1 block firm tofu
  • 2 T chopped pecans
  • 1 T black sesame
  • 2 T ground white sesame
  • 2 T sake
  • 1 T mirin
  • 1 T sugar
  • 2 T water
  • 2 T miso paste
  • green onion garnish
  • 1-2 T oil

Instructions

  1. Cut your (well drained) tofu into 6 pieces by first, cutting the height into three pieces, and then cutting the block in half (see pictures above). Lay some paper towels on a cutting board and arrange tofu slabs so they are not touching, cover with more paper towels, and place cookie sheet on top, weighted with some cans. Allow to drain for about ten minutes, changing out the paper towels if soaked through.

  2. While tofu is draining, toast the chopped pecans and black sesame in a small pan over medium heat, watching closely so it doesn't burn. Once toasted, set aside on a plate and return pan to stove. Combine sake, mirin, sugar, and water and bring to a gentle simmer, stirring the sugar to melt it. Remove from heat, and stir in the miso and ground white sesame until fully combined. Stir in the pecans and black sesame. Set aside. 

  3. Heat oil in a large non-stick skillet over medium heat. Once hot, add half of the tofu and fry until golden brown. Flip and cook other side until golden brown. Place on paper towel lined plate and repeat with remaining tofu. 

  4. Top the tofu with miso pecan sauce, and add chopped green onion. Serve with a side of rice. 

Recipe Notes

Adapted from:E-レシピ(Japanese)