Total Time
Prep 30 mins
Cook 15 mins

The tofu in this recipe is cooked like a steak - seasoned with salt, pepper and garlic cooked till crispy on the outside and hot in the middle. I like to serve with an assortment of chargrilled veg and mushrooms and soy sauce and wasabi as condiments.


  1. Drain the tofu and wrap in kitchen paper. Place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes.
  2. Slice into 4 and season with salt, pepper and minced garlic. dust with the flour.
  3. Heat the oil in a pan to a high temperature Add the tofu and turn when crispy.
  4. Serve.
Most Helpful

I used tofu the way it is packaged in the US... a container of 538 grams (19 ounces), which comes with 4 rectangular cubes. I did drain it with some weight on top, but I don't think much time would have been necessary. I sliced each rectangle in half twice (ended up with 16 pieces ~3" x 1.3" x 1/2"). <br/><br/>After I was done, I realized that next time I need to salt and pepper it more generously. It was good. I agree with another viewer that this is a great basic recipe. <br/><br/>I give it 4 stars as it was very good (I think I would have to personally love tofu to give it 5 stars... but I guess I love it in that it's healthy and we are trying to keep our family eating low on the meat consumption side of things). <br/><br/>The biggest surprise was that my picky 3 year old ate 4 pieces! He loved it and now I know something to make for him that he will eat. I can hardly believe he tried it, much less liked it!

Chef TanyaW June 04, 2013

Great recipe. However, I was taken aback by the prep time. I wouldn't drain the rinsed tofu for 30 minutes, or even 30 seconds. Just rinse and shake off the water. Also, I would get the firmest tofu that I could find. I also use asafetida (hing) instead of garlic.

Dunestrider March 30, 2013

ok so i admit. i only used your recipe as a "guideline"/"basic" as a novice tofu eater. BUT man what a sweet idea for it. make it your own people. have fun with it. thanks for this reciepe.

Ben with Big Break Billiards May 18, 2009