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Sesame Crusted Tofu Steaks



For 2 Bowls 

Sesame Crusted Tofu: 

  • 250g tofu, pressed

  • 1 tbsp ground flax seed (linseed) 

  • 3 tbsp soy sauce 

  • 2 tbsp rice wine vinegar

  • 1 tbsp maple syrup 

  • 1 tbsp sesame oil 

  • 2 tsp finely grated ginger 

  • 1 garlic clove, minced

  • 2 tbsp flour 

  • 4 tbsp sesame seeds 


  • 2 portions of rice 

  • 1 broccoli head, chopped into chunks 

  • 200g edamame 

  • Toppings: shallots (spring onion), coriander and chilli flakes 


  1. Drain the tofu and press it for at-least an hour and set the oven to 220 degrees (C) fan-force. 

  2. Mix grounded flax with 60ml water and place in the fridge for the mixture to jellify. 

  3. Make the marinade / dressing by combining soy sauce, rice vinegar, maple syrup, toasted sesame oil and minced ginger and garlic. Set aside.

  4. Cut the pressed tofu into thick squares/rectangles and place in a single layer at the bottom of a baking dish. Pour 2/3 of the marinade over the tofu and allow it to soak in. Save the rest for the dressing. 

  5. Place flour and sesame seeds on two seperate plates and the jellied flax in a shallow bowl (this will act like an egg).

  6. Start the assembly line! Lift a piece of marinaded tofu and press it into the flour to coat lightly, then dip it into the flax egg (allow any excess to drip off) and finally press it into the sesame seeds (making sure the entire surface is tightly packed with sesame seeds. Place on a baking tray with baking paper that has been lightly brushed with oil. Now continue that process for the rest of the tofu.

  7. Bake the tofu for about 25 minutes, flipping the pieces to the other side halfway through. The oil on the baking paper will prevent the tofu from sticking. 

  8. Once the tofu is in the oven put your rice on. With 10 minutes to go quickly blanch your broccoli for 3 minutes. 

  9. Once the tofu is done assemble the bowls and serve with the extra left over marinade. 

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