Broiled Tofu Steaks
Yesterday was mine and the husband’s seventh anniversary and we decided to celebrate with a little picnic at our favorite state park. It was an absolutely beautiful day and the park wasn’t too busy, so it made for a very nice afternoon.
I packed along a variety of snacks as well as a simple pasta salad made with tri-color rotini, dijon mustard, and a raspberry vinaigrette. But the star of the show was the broiled tofu steak. These steaks were so good that I didn’t even get a chance to photograph them (bad food blogger – I know)! The photo above is all the evidence that remains of our delicious tofu steaks.
This has to be one of my favorite preparations of tofu for a couple of reasons: 1) No oil needed. You get all the crunch you need from the heat of the broiler, and 2) The texture is one of the ‘meatiest’ I’ve been able to create with tofu.
You can make this recipe for any dinner as the main dish or you can cut them into smaller bite-size pieces, stick a toothpick in them, and serve them as an appetizer at a dinner party!
Ingredients
- 1 package Extra Firm Tofu, pressed
- 1/4 cup Bragg's or Soy Sauce
- 2 tsp Sriracha
- 1 tbsp Hot Sauce (such as Frank's)
- 2 tsp Onion Salt
- 2 tsp Garlic Salt
- Salt and Pepper
Directions
- Preheat the broiler to 'high'.
- Whisk together all ingredients, except for tofu, in a large, shallow dish. Slice the tofu into about eight 1/4" steaks.
- Place the tofu in marinade and turn to coat evenly on both sides. Set aside for 10-20 minutes while the broiler pre-heats.
- Remove the tofu from the marinade and save the remaining liquid. Place the tofu slices onto a cookie sheet and put under the broiler for 5 minutes. Flip the tofu over and baste with the remaining marinade liquid. Broil 5 minutes more.
- Flip one more time and broil 3-5 minutes. Watch it carefully at this point to make sure the edges don't burn. If you notice some starting to burn, remove those slices and continue to broil until the rest of the pieces have a crispy exterior. The steaks should have a crunchy crust with a firm interior. Serve warm or at room temperature.
Editor’s Note: I won’t have a product review for you tomorrow, but I will be back on Thursday with a new Sandwich Queen post – so stay tuned!
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