Description
This recipe for Black Pepper Tofu “Chicken” Steaks offers a delicious and hearty plant-based alternative reminiscent of chicken steaks. Made with extra firm tofu that is frozen and thawed to transform its texture into a meatier, chewier bite, the tofu slabs are pan-fried to golden perfection and coated with a spicy, sweet, and savory black pepper sauce. Served with sautéed bell peppers and onions alongside steamed rice, this dish combines bold flavors and satisfying textures for a protein-packed vegan meal with an Asian-inspired flair.
Ingredients
Tofu
- 1 lb extra firm tofu (frozen overnight and thawed; typically 2 blocks of 1/2 lb each)
- Neutral oil (for pan-frying; such as vegetable, canola, or grapeseed oil)
Sauce
- 3 tbsp soy sauce (adjust to taste)
- 1/4 cup room temperature water
- 1 tsp minced garlic
- 2 tbsp maple syrup (or other liquid sweetener or sugar)
- 1 tbsp rice vinegar (or distilled white vinegar)
- 2 tsp ground black pepper
- 2 tsp sriracha (or other hot sauce, adjust to desired spice level)
- 1 tbsp cornstarch
Vegetables (Optional)
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, sliced
Serving
- Steamed rice
Instructions
- Preparing the Tofu: Slice the frozen tofu blocks into 3/4 to 1-inch thick slabs. Freeze the tofu slabs overnight to harden them and improve texture. No pressing or squeezing needed before freezing.
- Thawing and Squeezing: Let the frozen tofu thaw at room temperature until fully defrosted. Gently squeeze out excess water from each slab using your palms, being careful not to break the delicate tofu.
- Making the Sauce: In a bowl, combine soy sauce, water, minced garlic, maple syrup, rice vinegar, ground black pepper, sriracha, and cornstarch. Mix well and adjust seasonings as desired. Set aside.
- Pan-Frying the Tofu: Heat a large non-stick skillet or pan over high heat. Add neutral oil, then place tofu slabs in the hot pan. Cook each side for 3 to 4 minutes, or until golden brown and slightly crisp.
- Adding the Sauce: Reduce heat to medium. Stir the sauce mixture to redistribute the cornstarch, then pour over the tofu in the pan. Allow the sauce to bubble, then lower heat and mix so the sauce thickens into a glaze coating the tofu slabs.
- Coating and Cooking: Spoon sauce over the tofu to ensure even coating, flipping slabs as needed. Cook gently until sauce has been absorbed and thickened nicely. Avoid high heat to prevent burning the sugars in the sauce.
- Slicing the Tofu: Once glaze is fully absorbed and the tofu is flavorful, turn off heat and cut tofu slabs into halves or smaller pieces as preferred using kitchen scissors or a knife.
- Deglazing and Cooking Vegetables: Add a small amount of water to the pan to deglaze, scraping up any flavorful bits. Add sliced onions and bell peppers, then sauté until tender but still vibrant, cooking them in the remaining sauce.
- Serving: Plate the tofu steaks with the sautéed vegetables and steamed rice for a complete, hearty meal. Leftovers store well in the fridge and can be repurposed in salads or wraps.
Notes
- Freezing tofu overnight changes its texture, making it meatier and chewier, perfect to mimic chicken.
- You don’t need to press tofu before freezing because the water inside forms ice crystals that enhance texture.
- Handle thawed tofu gently while squeezing to avoid breaking the slabs apart.
- Adjust soy sauce and spicy components depending on your taste preference.
- Use a non-stick pan to prevent tofu from sticking and breaking while frying.
- If you prefer a gluten-free option, substitute regular soy sauce with tamari.
- This recipe pairs well with steamed rice or noodles for a wholesome meal.
- Leftover tofu steaks can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 24 hours 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
