Spicy Tofu Steak

Spicy tofu steak is a grilled, fabulous, and healthy appetizer. It's crisp outside and soft and creamy inside. Of course, it's vegan. It is best served with vegetables, rice, or noodles. It's a great vegan substitution for meatless days.

How We Came Up With This Recipe?

Nowadays, I have started exploring various dishes worldwide and sharing some of them that I liked the most. This spicy tofu steak has a special mention(check these Spicy garlic edamame, Spicy tofu steak, and Spicy teriyaki sauce). 

It's freezing outside at 45°F, so I grilled in the comfort and coziness of my kitchen. I used a portable kitchen Grill for this recipe, but pan-searing is also perfect for making the tofu steak.

This spicy recipe is easy to make and excellent for meatless days. The tofu can also be used in Pan-fried Wonton.

The ingredients

• Firm Tofu: For this recipe, firm tofu is the best way to achieve the best spicy steak. However, extra firm tofu also works.
• Soy Sauce: I used light soy sauce. However, you can substitute dark soy sauce for intense flavors.
• Chili Garlic Sauce: I used store-bought chili garlic sauce. If you often make Asian-style recipes in the kitchen, it's one of the first few ingredients you can invest in (and it also stays longer in the refrigerator). However, if you do not have it handy, you can substitute it with Sriracha sauce or any other favorite hot sauce.
• Corn Starch acts as a binding agent that brings all the marinade ingredients together. It adds a satisfying, crispy layer to the spicy tofu steak. If you want a substitution, you can swap it for tapioca or potato starch.
• Vegetable Oil: For today's recipe, I've used vegetable oil. However, any neutral-flavored cooking oil works best, such as vegetable oil, sunflower seed oil, or canola oil.

How to make spicy tofu steak

Open the pack, drain the excess water, and gently press the tofu with a kitchen towel to remove the absorbed water.

Cut the tofu into bite-sized cubes. The perfect thickness would be half an inch thickness. Pro tips:  1. For variations, cut into lengths.  2. Want a creamy inside? Increase the thickness of the slices.

In a small bowl, combine soy sauce, chili garlic sauce, cornflour, and rice vinegar.

Spread the marinade evenly on the sliced tofu. Be cautious, as the tofu is tender and breaks easily. Let it get marinated for about 10-15 minutes.

Heat the grill to medium heat. Spray cooking oil to the base of the grill.

Place the marinated tofu and respray the cooking oil.

Grill it for about 5 minutes on both sides until you reach your desired texture. Spray cooking oil in between, if needed.

Serve the tofu steak hot, along with rice and steamed vegetables. If you plan to serve it as an appetizer, serve it with ranch or chili garlic dip.

The Leftovers

Tofu steak is best enjoyed immediately when it is still hot. However, if you have leftovers,

• Refrigerate: Spicy tofu steaks can be kept in the fridge for about three days(store them in an airtight container).
• Freezer: You can store it in the freezer for up to three months. Remember to use a freezer-safe container, seal it, and label it appropriately for reference.
• To thaw, Place the leftover Spicy Tofu Steak in the refrigerator overnight or for about eight hours. Alternatively, you can immerse the container in a water bowl for up to three hours.
• To reheat, Place the tofu steak in a pan, add a splash of water, cover with a lid, and heat until hot. I would not recommend microwaving for reheating, as it can harden the tofu and make it more chewy.

Recipe Tips and Tricks

• To enhance the Spiciness: Sprinkle red pepper flakes or increase the chili garlic sauce for extra flavor.
• Veggies: Grill broccoli, asparagus, or zucchini to serve alongside your Spicy Tofu Steak.
• For the Right Tofu Texture: We are often confused by the multiple types of tofu. The store carries tofu verities, like soft, firm, and extra firm. Firm or extra-firm tofu is best for this recipe as it can hold its shape well and absorb the maximum flavors from the marinade.
• Drain the Excess Liquid: To gently press the tofu with a kitchen towel to remove the absorbed water.

Frequently Asked Questions