Lunch & Dinner

Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger

Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger

This Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger is by Bill Granger. The sauce and salad make it delicious and the addition of seaweed adds extra nutrients and flavour.

Serves 4

Prep time 15 mins, cooking time 15 mins


  • 3 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 garlic cloves, crushed
  • 3cm fresh ginger, grated
  • 2 tsp sesame oil
  • 2 spring onions, sliced
    Edamame Salad:
    • 150g edamame, shelled
    • 6g dried wakame seaweed
    • 150g cucumber, peeled, halved and thinly sliced
      For the tofu:
      • 500g firm tofu, drained
      • Cornflour, to dust
      • 3 tbsp light-flavoured oil
        To serve:
        • Black and lightly toasted white sesame seeds or furikake seaweed seasoning

        • Steamed rice


        1. Whisk together the soy sauce, mirin, garlic, ginger and sesame oil in a bowl. Stir in the spring onions and set aside.
        2. Bring a pan of boiling water to the boil, add the edamame and blanch for 30 seconds. Drain and refresh under ice-cold water.
        3. Put the seaweed into a bowl, pour 100ml water over and allow it to re-hydrate for a few minutes, then drain.
        4. Toss together the edamame, seaweed and cucumber in a bowl.
        5. Cut the tofu into eight 1.5cm-thick steaks. Place the cornflour in a bowl, season with sea salt and black pepper and coat each tofu steak on both sides. Heat the oil in a large frying pan over a high heat and cook the tofu in batches for 2 to 3 minutes on each side till golden-brown and crisp. Drain on kitchen paper.
        6. Arrange the tofu on plates with the edamame salad and sprinkle with furikake seasoning, drizzle generously with the sauce and serve with the steamed rice.

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