This plant-based savory meal is equally delicious and nutritious. I love cooking tofu because it soaks up all the flavors in the dish, which is great for this dish, since it’s filled with some of my favorite flavors like miso, soy, butter, and garlic.
SERVING SIZE: 2
THE RECIPE:
First, slice your tofu- I like when the tofu is around 3/4 inch of thickness, but feel free to slice it thinner or even into strips.
To prep your tofu, place a paper towel on a plate, put your tofu on top, and add a second paper towel over your tofu. Then place a cast iron skillet or something mildly heavy over that to help the excess water drain. Leave the tofu covered for 20 minutes.
Dice up cabbage.
For your sauce, add minced garlic to a bowl and throw in miso paste, sesame oil, soy sauce (alt. coconut aminos), and honey (alt. maple syrup). Then pour in ¾ cup water and mix it on up!
To make your butter cabbage, heat 1 ½ tbsp of butter in a pan on the stove on medium and throw in your cabbage. Stirring consistently, leave your cabbage in the pan for 4-6 minutes.
Once ready, remove your cabbage and put it into a bowl. Then, using the same pan, add your tofu and sear it on medium heat for 3 minutes on each side. If the pan seems dry, you can always add a bit more butter or oil.
After 6-8 minutes of searing, lower the heat a tad and add your sauce. Just pour it right on top!
While it’s simmering, use a spoon and pour the sauce on top of the tofu so it really soaks in the extra flavor. Then add your cabbage back in as well as some sesame seeds and cilantro. Let it cook for a few more minutes.
After it’s done, you can add whatever fun toppings you like! I added half an avocado, green onions, cilantro, and sesame seeds.
Plate it as is or over some brown rice and use any excess sauce to drizzle on top for extra flavor! Yum.
Miso Sesame Tofu Steak
Ingredients
- 1 block tofu extra firm
- ½ tbsp sesame
- 1 ½ tbsp miso paste
- 1 ½ tbsp soy sauce alt. coconut aminos
- ½ tbsp garlic minced
- 1 ½ tbsp butter
- 1 tbsp honey alt. maple syrup
- ½ tbsp sesame seeds
- ½ cabbage head
- 1 handful cilantro optional
- 1 package cooked brown rice optional
- ½ avocado optional
- 1 handful green onions optional
- 1 tbsp cilantro optional
Instructions
- Slice tofu, I like when it's around 3/4 inch thickness. (You can also do this recipe with tofu strips!)
- To prep your tofu, place a paper towel on a plate, put your tofu on top, and add a second paper towel over your tofu. Then place a cast iron skillet or something mildly heavy over that to help the excess water drain. Leave for 20 minutes.
- Dice up your cabbage.
- Starting with your sauce, add minced garlic to a bowl and throw in miso paste, sesame oil, soy sauce (alt. coconut aminos), and honey (alt. maple syrup). Then pour in ¾ cup water and mix it on up!
- To make your butter cabbage, heat 1 ½ tbsp of butter in a pan on the stove on medium and throw in your cabbage. Stirring consistently, leave your cabbage in the pan for 4-6 minutes.
- Once ready, remove your cabbage and put it into a bowl. Then, using the same pan, add your tofu and sear it on medium heat for 3 minutes on each side. If the pan seems dry, you can always add a bit more butter or oil.
- After 6-8 minutes of searing, lower the heat a tad and add your sauce. Just pour it right on top!
- While it’s simmering, use a spoon and pour the sauce on top of the tofu so it really soaks in the extra flavor. Then add your cabbage back in as well as some sesame seeds and cilantro. Let it cook for a few more minutes.
- After it’s done, you can add whatever fun toppings you like! I added half an avocado, green onions, cilantro, and sesame seeds.
- Plate it as is or over some brown rice and use any excess sauce to drizzle on top for extra flavor! Yum.
