Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu pan-seared to golden perfection, glazed with a fragrant soy-ginger sauce, and topped with fresh scallions and sesame seeds for a delicious vegetarian Korean dish. This Korean recipe (vegetarian), ready in about 35 minutes, pairs soy sauce, mirin, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 3 Korean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu with paper towels for 15 minutes to remove excess moisture, then slice into 1/2-inch thick steaks.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tbsp brown sugar until sugar dissolves.
  3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add tofu steaks and sear for 4 minutes on each side until golden brown and crispy at edges.
  4. Step 4: Pour the soy-ginger glaze into the pan and cook with tofu for 2 minutes, spooning the sauce over the tofu so it thickens and coats the steaks.
  5. Step 5: Remove tofu from heat, transfer to serving plates, and sprinkle with 2 thinly sliced green onions and 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Tofu Steaks with Soy-Ginger Glaze and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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