Soy-Glazed Korean Tofu Steaks with Scallion and Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm tofu steaks pan-seared and glazed with a savory-sweet soy sauce, garnished with fresh scallions and toasted sesame seeds for a satisfying vegetarian Korean dish. This korean-inspired korean (vegetarian) ready in about 25 minutes pairs firm tofu block, drained and pressed, soy sauce, mirin 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 14 oz firm tofu into 6 equal 1/2-inch thick steaks. Pat dry to remove excess moisture.
  2. Step 2: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger to make the glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add tofu steaks and cook for 4-5 minutes per side until golden brown and crisp on edges.
  4. Step 4: Pour the soy glaze over the tofu and cook for an additional 2 minutes, spooning the sauce continuously to coat steaks and thicken glaze.
  5. Step 5: Remove from heat, sprinkle with 2 thinly sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 tsp red pepper flakes for a mild kick.
  6. Step 6: Serve tofu steaks hot with steamed rice or as a protein-rich vegetarian main.

Frequently asked questions

How long does Soy-Glazed Korean Tofu Steaks with Scallion and Sesame take to make?

Total time is about 25 minutes (10 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 Soy-Glazed Korean Tofu Steaks with Scallion and Sesame?

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 Soy-Glazed Korean Tofu Steaks with Scallion and Sesame?

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 Soy-Glazed Korean Tofu Steaks with Scallion and Sesame 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 Soy-Glazed Korean Tofu Steaks with Scallion and Sesame 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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