Seared Tofu Steaks

Seared Tofu Steaks

with Peanut Satay Sauce, Yu Choy and Red Peppers

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Peanut butter and hoisin makes the most delicious combination, and drizzling it over pan-seared tofu takes this dish over the top.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

350 g

Extra-Firm Tofu


113 g

Sprouted Brown Rice

170 g

Yu Choy

230 g

Red Bell Pepper

56 g

Onion, chopped

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Peanut Butter


2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tsp

Chili Garlic Sauce

28 g

Peanuts, chopped


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3259 kJ
Calories779 kcal
Fat38 g
Saturated Fat6 g
Carbohydrate74 g
Sugar12 g
Dietary Fiber9 g
Protein42 g
Cholesterol0 mg
Sodium1208 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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In a small pot, combine the rice with 1 1/4 cups salted water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)


Meanwhile, wash and dry all produce. Cut the tofu in half, then cut each piece in half again. You will have 4 tofu 'steaks'. Cut the yu choy into 3-inch long pieces. Core and thinly slice the bell pepper.


In a small bowl, whisk together 1 tbsp soy sauce and 1 tbsp water. Poke the tofu steaks all over with a fork. Add them to the soy marinade. Toss to coat. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu steaks. Cook until golden-brown, 3-4 min per side. Transfer to a plate.


Add another drizzle of oil to the same pan, then the onions. Cook until the onions soften, 3-4 min. Add the yu choy, bell pepper, remaining soy sauce, 1 tbsp water, any remaining soy marinade and 1 tsp chili-garlic sauce to the pan. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.


Meanwhile, in a small bowl, whisk together the peanut butter, hoisin sauce, 3 tbsp hot tap water and as much chili-garlic sauce as you like.


Fluff the rice with a fork. Divide the tofu steaks between plates. Serve alongside the rice and veggies. Drizzle the peanut sauce over the tofu and sprinkle with peanuts.